- 4 cups all-purpose flour, divided
- 1/2 teaspoon baking powder
- 1/2 cup butter or margarine, softened
- 1/4 cup plus 2 tablespoons cold water
- 1 (15-ounce) package raisins
- 1 (10-ounce) package currants
- 3 (2 1/2-ounce) packages blanched almonds, chopped
- 1 cup sugar
- 1 teaspoon cream of tartar
- 1 teaspoon baking powder
- 2 teaspoons ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon pepper
- 1 cup milk
- 1 tablespoon brandy
- 1 egg, beaten
- Combine 2 cups flour and baking powder in a medium mixing bowl. Cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle cold water evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball; chill.
- Divide dough into 3 portions. Combine 2 portions of pastry and roll to 1/8-inch thickness on a lightly floured board; fit into a greased 9- x 5- x 3-inch loaf pan.
- Combine raisins, currants, and almonds in a large mixing bowl; stir well. Combine remaining 2 cups flour, sugar, cream of tartar, baking powder, spices, and pepper; mix well. Add to raisin mixture, stirring well. Add milk and brandy; stirring well. Spoon filling into prepared pastry-lined loaf pan.
- Roll remaining pastry to 1/8- inch thickness; carefully place over filling, leaving a 1-inch overhang around edge of loaf pan. Seal edges and flute; cut slits in top. Brush with egg.
- Bake at 225° for 3 hours or until lightly browned. Cool in pan 15 minutes. Remove from pan; place on a wire rack, and let cool completely
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