Scottish Fruit and Nut Bread

Is it bread or is it cake? It's bread. Bread because it has yeast. But it also has things we like about cake such as fruit, sugar, and is topped with icing. In this case, we used an almond glaze. So tasty in fact that it is said it was one of Queen Victoria's favourite tea time treats. She also loved butter and cream which she slathered all over this old-time favourite. This was only every served at Christmas and the Queen Victoria Tea Luncheon. It is so delicious - I have no idea why we didn't make it more often.

• 2 tbsp fast-rising dry yeast
• 2 tbsp granulated sugar
• 2 tsp honey
• 1/2 cup dark brown sugar
• 2-1/2 cups warmed milk
• 1/2 cup butter
• 1 tsp salt
• 1 cup golden raisins, soaked in hot water for 10 minutes, drain well
• 1 cup dried currants, soaked in hot water for 10 minutes, drain well
• 1 cup hazelnuts or walnuts (we used walnuts)
• 1 cup candied peel
• optional - almond glaze and nuts to decorate

1. Mix warmed milk, sugars, salt, and yeast until yeast is liquid.
2. Add butter and honey to milk mixture and stir until butter is melted.
3. Add all but two cups of all-purpose flour to mixing bowl, one cup at a time and mix with a dough hook.
4. Gently toss the remaining two cups of flour into a separate bowl with the well-drained currants and raisins.
5. Add flour and raisin mixture to the dough and mix with a dough hook on low speed.
6. Add mixed peel and nuts to the dough mixture at low speed until the mixture looks even, not too much.
7. Turn mixture into a large, well-greased bowl and place in a warm place to double in size (roughly takes about an hour).
8. Punch dough down and divide into two equal balls.
9. Form dough into two, tidy rounds onto a baking sheet lined with parchment paper.
10. Brush rounds with a bit of milk and sprinkle with nuts.
11. Bake in 350 F preheated oven for 40 minutes or until a toothpick comes out clean.
12. Leave for one day before glazing and serving.

Makes 2 loaves