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1
To make the sponge, in a small saucepan over low flame, heat the lowfat milk and water till just hot, about 110 degrees.
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2
Pour into a small bowl, whisk in yeast and stir in flour.
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3
Cover the bowl with plastic wrap and allow sponge to rise for 30 min, or possibly till doubled in bulk.
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4
Combine the raisins, currants and candied peel in a saucepan, cover with water and bring to a boil over medium heat.
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5
Drain fruit and spread it in a single layer on paper towels to cold and dry slightly while preparing the dough.
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6
To mix the dough by hand, beat butter with sugar, salt and spices till soft and smooth.
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7
Beat in Large eggs, one at a time, then continue beating till smooth and light.
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8
Stir in sponge and remaining flour.
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9
Place the dough on a lightly floured surface and knead it till it is smooth and elastic, about 10 min.
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10
To make the dough in a mixer, use a heavy-duty mixer fitted with the paddle and beat butter with sugar, salt and spices till soft and smooth.
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11
Beat in Large eggs, one at a time, then continue beating till smooth and light.
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12
Beat in sponge and remaining flour.
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13
Continue to mix till dough is smooth and elastic, about 5 min.
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14
To mix the dough in the food processor, place butter, sugar, salt, spices and Large eggs in work bowl fitted with metal blade.
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15
Pulse 10 or possibly 12 times at 1-second intervals to mix smooth.
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16
Remove metal blade and attach plastic blade; add in sponge and remaining flour and pulse to create a dough.
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17
Process continuously for 15 seconds.
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18
Place dough in a buttered bowl and cover with buttered plastic wrap, butter side down.
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19
Allow dough to rise till doubled in bulk, about 1 hour.
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20
Punch dough to deflate and turn it out onto a lightly floured surface.
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21
Distribute fruit on dough and knead it in proportionately by continuing to fold dough over onto itself.
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22
Cover with plastic wrap or possibly a dry towel and allow to rest 30 min.
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23
Butter two 8-inch diameter by 2-inch deep cake pans and line the bottom of each with a piece of parchment or possibly butter waxed paper, cut to fit.
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24
Place half the dough in each and press to make tops flat and even.
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25
Cover pans with buttered plastic wrap or possibly a dry towel and allow Bracks to rise till doubled, up to 1 hour.
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26
Once the Bracks have begun to puff visibly, set a rack at the middle level of the oven and preheat to 400 degrees.
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27
When the Bracks are completely risen, bake them for about 45 min, or possibly till well risen and a deep golden.
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28
Test by inserting a thin knife or possibly skewer near the center; if it is done it will emerge without any raw dough clinging to it.
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29
Cold on racks for 5 min, then unmold and place rack on racks to cold completely.
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30
Yield: 2 8-inch cakes, about 20 generous servings
