These "cakes" are sweet rolls, more appropriate with turkey dinner than for dessert.
1 1/2 cups dried currants
1 cup raisins
1/4 cup dry sherry
2 packages dry yeast
1 teaspoon sugar
1/2 cup warm water (105º to 115º)
1/2 cup warm beer (105º to 115º)
4 cups all-purpose flour
4 cups whole-wheat flour
1 cup sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground mace
6 tablespoons chilled stick margarine, cut into small pieces
1 cup evaporated skimmed milk
1/4 cup dry sherry
2 teaspoons rose water (optional)
1 egg yolk
Vegetable cooking spray
How to Make It
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 (85º), free from drafts, 1 1/2 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 350º for 20 minutes or until lightly browned. Let cool on wire racks.
Note: 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 325º for 1 hour or until loaves sound hollow when tapped. Let cool on wire racks.