1/2 teaspoon ground nutmeg
Pinch of salt
1/2 cup butter
2-1/2 teaspoons dry active yeast
3/4 cup granulated sugar
3 eggs
1/2 ounces golden raisins
1/2 pound currants
1/2 cup chopped candied orange and/or lemon peel
1/2 cup lukewarm milk
Combine yeast, a pinch of the sugar, and milk; let sit 5 minutes. Sift the flour, nutmeg, salt, and remaining sugar together. Rub butter into flour mixture. Beat the eggs with the yeast/milk mixture.
Add liquid to the dry ingredients and beat well until batter is stiff. Fold in currants, raisins, and peel.
Pour into a greased 8-inch cake pans so that the mixture fills half way up the pan. Cover with a cloth and leave to rise in a warm place until mixture has doubled in size (about 1 hour). Brush top of the dough with a little beaten egg to give a glaze and bake at 400 degrees for 1 hour or until a toothpick inserted into the center comes out clean.