Recipe - Oxfordshire Cakes

1 One half cup Dried currants
1 cup Raisins
One fourth cup Dry sherry
2 pack Dry yeast
1 teaspoon Sugar
One half cup Warm water, 105 to 115
degrees
One half cup Warm beer, 105 to 115
degrees
4 cup Allpurpose flour
4 cup Wholewheat flour
1 cup Sugar
1 teaspoon Salt
2 teaspoon Ground cinnamon
1 teaspoon Freshly grated nutmeg
One half teaspoon Ground cloves
One half teaspoon Ground mace
6 tablespoon Chilled stick margarine, cut
into small pieces
1 cup Evaporated skimmed milk
One fourth cup Dry sherry
2 teaspoon Rose water, (optional)
1 Egg
1 Egg yolk
Vegetable cooking spray

Combine first 3 ingredients in a large bowl; stir well. Set mixture aside.

Dissolve yeast and sugar in warm water and beer; let stand 5 minutes.

Combine flours and next 6 ingredients in a large bowl; cut in chilled
margarine with a pastry blender.

Add milk and next 4 ingredients to currant mixture; stir well. Stir in
yeast mixture, and add to flour mixture, stirring until a soft dough forms.

Turn dough out onto a floured surface; knead until elastic (about 20
minutes). Place in a bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85 degrees), free from drafts, 11/2
hours or until doubled.

Punch dough down, and divide into 32 equal portions. Shape each portion
into a ball, and place on baking sheets coated with cooking spray. Cover
and let rise
30 minutes or until puffy.

Bake at 350 degrees for 20 minutes or until lightly browned. Let cool on
wire racks. Yield: 32 rolls (serving size: 1 roll).

Per serving: 204 Calories; 3g Fat (13% calories from fat); 5g Protein; 39g
Carbohydrate; 13mg Cholesterol; 107mg Sodium

NOTES : These "cakes" are sweet rolls, more appropriate with turkey dinner
than for dessert. To make loaves instead of rolls, punch dough down, and
divide in half; shape each portion into a round loaf. Place loaves 4 inches
apart on a large baking sheet coated with cooking spray. Cover and let rise
1 hour or until puffy. Bake at 325 degrees for 1 hour or until loaves sound
hollow when tapped. Let cool on wire racks. Yield: 2 loaves, 32 servings.

Recipe by: Cooking Light, Nov/Dec 1994, page 106

Posted to MCRecipe Digest V1 #419 by igor@digex.net on Jan 28, 1997.