Recipe - Irish Smoked Salmon Summer Soup

1 One half cup Allpurpose Flour
2 teaspoon Baking Powder
One half teaspoon Baking Soda
One fourth teaspoon Cinnamon
One fourth teaspoon Nutmeg
One fourth teaspoon Allspice
One fourth teaspoon Ground Ginger
One fourth cup Brown Sugar
2 tablespoon Candied Orange Peel; chopped
One half cup Raisins; plain or golden
One fourth cup Butter; melted
6 ounce Golden Corn Syrup
1 Whole Egg; beaten
4 tablespoon (One fourth cup) Whole Milk

A while back, The Cook and Kitchen Staff prepared an Irish Cookbook for the
members of a family who were interested in their Irish heritage. You can
find some of our past recipes offered here:
http://www.recipeaday.com/irish.html just to help you celebrate St.
Patrick's Day this year.

Today's recipe is the perfect finish to an Irish dinner. The Irish Spice
Bread will keep moist for several days and the flavor is actually enhanced
with a bit of time, so don't be afraid to prepare your Irish Spice Bread
several days in advance of serving.

Preheat the oven to 325F degrees and lightly oil a 2lb. loaf pan.

In a large mixing bowl, sift together the flour, baking powder, and soda
with the cinnamon, nutmeg, allspice, and ginger. Add the brown sugar,
candied peel, and raisins, and stir to combine.

Make a well in the center of the flourfilled bowl and add the melted
butter and golden corn syrup. (The mixture actually blends a little better
if you melt the butter with the corn syrup and then pour the melted mixture
into the well all at once.)

Add the beaten egg and milk, and mix thoroughly to combine the wet
ingredients with the dry.

Bake in the prepared pan for 40 or 50 minutes, or until a toothpick can be
cleanly removed from the center of the loaf.

Posted to dailyrecipe@recipeaday.com by RecipeaDay
recipeaday@bignetwork.com on Mar 16, 1999, converted by MM_Buster
v2.0l.