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1
Brush a bread pan lightly with vegetable oil or shortening.
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2
In a food processor add the flour, cold butter and sugar.
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3
Process for 10 seconds or until mixture is fine and crumbly.
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4
Add yolks and water, processing for 15 seconds or until mixture forms a soft dough.
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5
Remove blade, cover with plastic wrap and place in the fridge for 20 minutes.
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6
Preheat oven to 350 degrees.
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7
In a large bowl combine raising, currants, peel, almonds, sugar, spices and whiskey.
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8
Stir to evenly coat.
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9
Sift flour, cream of tartar and baking soda over fruit mixture.
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10
Stir to coat.
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11
Add milk, egg and extra egg yolk.
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12
Using a wooden spoon mix until well combined.
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13
Roll out 2/3 of the pastry into a rectangle.
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14
Line the bottom and sides of prepared bread pan.
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15
Spoon fruit filling firmly into lined pan, smoothing surface.
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16
Roll out remaining pastry.
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17
Brush edge of pastry and fruit filling with the lightly beaten egg white.
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18
Place pastry lid over fruit.
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19
Pinch or flute edges.
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20
Brush the top of pastry with remaining egg white.
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21
Sprinkle with the granulated sugar.
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22
Bake for 1 hour.
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23
Reduce heat to 325 degrees and continue to bake for another 1 and 1/2 hours.
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24
Remove and cool in tin.
