Holiday Sweet Bread

Name: Holiday Sweet Bread
Total time: PT0D0H0M
Yield: makes 2
Ingredients: 2 cups milk; 3 (7-gram) packages active dry yeast; 12 cups flour; 2 tsp. finely grated orange zest; 1 tsp. ground cinnamon; 1 ⁄ 2 tsp. ground mace; 1 ⁄ 2 tsp. ground cloves; 1 ⁄ 2 tsp. ground cardamom; 6 cups sugar; 8 tbsp. butter, melted; 8 tbsp. lard, melted; 5 eggs, lightly beaten; 1 cup raisins; 3 ⁄ 4 cup dried currants; 12 pitted prunes, quartered; 1 ⁄ 4 cup grated candied citron; 1 ⁄ 4 cup finely ground almonds; 1 ⁄ 2 cup kirsch or other eau-de-vie; 2 maraschino cherries, stemmed; 12 whole almonds

Serves
makes 2

This is an adaptation of a Caribbean cook's generations-old family recipe.

Ingredients

2 cups milk
3 (7-gram) packages active dry yeast
12 cups flour
2 tsp. finely grated orange zest
1 tsp. ground cinnamon
¹⁄₂ tsp. ground mace
¹⁄₂ tsp. ground cloves
¹⁄₂ tsp. ground cardamom
6 cups sugar
8 tbsp. butter, melted
8 tbsp. lard, melted
5 eggs, lightly beaten
1 cup raisins
³⁄₄ cup dried currants
12 pitted prunes, quartered
¹⁄₄ cup grated candied citron
¹⁄₄ cup finely ground almonds
¹⁄₂ cup kirsch or other eau-de-vie
2 maraschino cherries, stemmed
12 whole almonds

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Instructions

Step 1

Put 1 cup of the milk and 1 cup water into a small saucepan, and heat over medium heat until tepid; then transfer to a large bowl. Sprinkle yeast over milk, and set aside until softened, about 10 minutes. Gradually beat in 4 cups of the flour with a wooden spoon. Add orange zest, cinnamon, mace, cloves, and cardamom, and mix well. Cover with plastic wrap, and set aside to let rise until doubled in bulk, about 2 ½ hours.

Step 2

Sift together sugar and remaining 8 cups flour in a medium bowl. Gradually add to yeast mixture in large bowl, adding butter and lard alternately and vigorously stirring with a wooden spoon until combined. Stir in eggs and remaining 1 cup milk; then add raisins, currants, prunes, citron, ground almonds, and kirsch, and mix well.

Step 3

Preheat oven to 300°. Divide batter between 2 greased and floured deep 8'' cake pans. Press 1 cherry into center of each, and decorate with almonds. Set aside for 30 minutes. Bake until toothpick inserted in center comes out clean, about 3 hours. Loosely cover with foil if cakes get dark. Cool for 10 minutes; then unmold and cool on racks.

Put 1 cup of the milk and 1 cup water into a small saucepan, and heat over medium heat until tepid; then transfer to a large bowl. Sprinkle yeast over milk, and set aside until softened, about 10 minutes. Gradually beat in 4 cups of the flour with a wooden spoon. Add orange zest, cinnamon, mace, cloves, and cardamom, and mix well. Cover with plastic wrap, and set aside to let rise until doubled in bulk, about 2 ½ hours.
Sift together sugar and remaining 8 cups flour in a medium bowl. Gradually add to yeast mixture in large bowl, adding butter and lard alternately and vigorously stirring with a wooden spoon until combined. Stir in eggs and remaining 1 cup milk; then add raisins, currants, prunes, citron, ground almonds, and kirsch, and mix well.
Preheat oven to 300°. Divide batter between 2 greased and floured deep 8'' cake pans. Press 1 cherry into center of each, and decorate with almonds. Set aside for 30 minutes. Bake until toothpick inserted in center comes out clean, about 3 hours. Loosely cover with foil if cakes get dark. Cool for 10 minutes; then unmold and cool on racks.