Based on recipe in British Columbia Women`s Institutes Centennial Cook Book
Notes: I used 3.12 cups of flour, added 1/4 tsp of cinnamon and skipped the mace
Basic Sweet Dough
based on page 36
1/4 cup sugar
1 tsp slat
1/4 cup melted shortening
1/2 lukewarm mile (scalded and cooled)
1 large egg, slightly beaten
Add to mixture: i pkg dry granular yeast (2 1/4 tsp) dissolved in lukewarm water and stirred
Add 2 1/4 cups sifted all=purpose flour (added 3.12 cups)
12 tsp nutmeg
1/2 tsp mace
1/3 cup (73g/2.5 ozs) chopped candied orange peel
3/4 cups (135g/4.9 ozs) of candied citron peel
1/2 cup ( 60g/2.4 oz) thompson raisins
Directions
Beat 1 minutes, scrape dough from sides of bowl, and let rise until double in bulk. Beat well again (25 strokes), place in pands and let rise until very light (about 30 minutes). Bake in moderate oven.
Fruits and nuts may be added to the above, which may be baked in muffin pans or 9″ x 9″ pans, or made into fancy shapes.