Currant And Caraway Bread Cake

Ingredients

• 2 lbs all-purpose flour
• ¼ lb butter
• 4 large eggs
• 1 packet active dry yeast
• ½ lb currants
• ½ lb granulated sugar
• Grated lemon peel
• Nutmeg
• Whole milk
• 2 oz caraway seeds (optional)

Method

1. 1 Melt butter and sugar in enough warm milk to create a batter of proper stiffness. Stir in yeast, flour, eggs, currants, lemon peel, nutmeg, and caraway seeds if using.
2. 2 Let the mixture rise for 2.5 hours near a warm source until doubled in size.
3. 3 Pour into an earthen or tin pan and bake in a hot oven (425°F) until light brown.