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1
Put the raisins in a bowl, cover with warm water and set aside.
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2
In another bowl, combine the candied lemon and orange peels and brandy and set aside.
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3
In another bowl, dissolve the yeast in 1/2 cup of warm water.
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4
Add 1 cup of flour and mix until a sponge dough is formed.
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5
Cover the bowl with plastic wrap.
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6
Let the sponge dough rise in a warm place for about 20 minutes.
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7
In a food processor, combine 4 cups of flour, sugar, salt, and lemon zest.
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8
Add the butter, eggs, and milk, then remaining flour. Process to form a stiff dough.
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9
Add the risen sponge dough and process until well combined.
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10
Turn the dough onto a lightly floured surface and knead a few minutes and smooth.
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11
Grease a large bowl, place the dough in and turn it once to coat both sides.
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12
Cover with a towel and let rise in a warm place for 1 hour or until doubled in size.
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13
Butter a 10 x 3-1/2 inch deep round cake pan.
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14
Drain the raisins and candied citrus peels, reserving the brandy. Pat the fruit dry.
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15
Punch down the dough. Turn the dough onto a lightly floured surface.
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16
Pat the dough into a large rectangle.
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17
Sprinkle the raisins, candied peels, almonds and dried bean over the dough.
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18
Form the dough into a ball and knead to distribute the fruits and nuts.
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19
Place the dough in the cake pan, cover with a towel.
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20
Let the dough rise in a warm place for 1 hour, or until doubled in size.
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21
Preheat the oven to 350 degrees F.
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22
In a small bowl, combine the egg yolk, and reserved brandy.
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23
Brush the top of the cake with this mixture and sprinkle with the coarse sugar.
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24
Bake 45 minutes until golden brown.
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25
Let the cake cool in the pan for 10 minutes.
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26
Run a knife around the side of the pan to loosen the cake and turn it onto a rack to cool.
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27
To serve, cut in wedges.
