Oxfordshire Cakes
| Yield: | 32 Servings |
| Categories: | Breads |
| 1 1/2 | c | Dried currants |
| 1 | c | Raisins |
| 1/4 | c | Dry sherry |
| 2 | pk | Dry yeast |
| 1 | ts | Sugar |
| 1/2 | c | Warm water, 105 to 115 degrees |
| 1/2 | c | Warm beer, 105 to 115 degrees |
| 4 | c | All-purpose flour |
| 4 | c | Whole-wheat flour |
| 1 | c | Sugar |
| 1 | ts | Salt |
| 2 | ts | Ground cinnamon |
| 1 | ts | Freshly grated nutmeg |
| 1/2 | ts | Ground cloves |
| 1/2 | ts | Ground mace |
| 6 | tb | Chilled stick margarine, cut into small pieces |
| 1 | c | Evaporated skimmed milk |
| 1/4 | c | Dry sherry |
| 2 | ts | Rose water, (optional) |
| 1 | Egg | |
| 1 | Egg yolk | |
| Vegetable cooking spray |
Advertisement