This is one of Ireland's most popular bakery products. It's a Halloween tradition and also eaten at tea time or on St. Patrick's Day. It bears a striking resemblance to our own fruitcake.
Recipe & photo: theday.com
Place the yeast in a bowl of lukewarm water, add the tsp. of sugar, stir and leave to one side.
In a large bowl, combine flour, butter and salt with a pastry blender until it forms sand-like crumbs. Do not allow the butter to become too warm.
Add the peel, raisins and the remaining sugar and stir to combine.
Make a well in the center of the flour mixture, add the beaten eggs and the yeast mixture. Work the mixture together to form a soft dough.
Knead the dough on a floured work top for 10 minutes until smooth and pliable. Place the dough back into the bowl. Cover with a clean tea cloth and leave in a warm place until the dough has doubled in size (about 1 hour).
Return the dough to the worktop, divide in 2, knead each half for another few minutes and then form into a round approximately 7". Place on a greased baking sheet and leave to rise for another hour.
Bake in a preheated 400-degree oven for 30 minutes, until golden brown.