1. Preheat the oven to 250F / 120°C. 2. Heat the milk, sugar and honey in a saucepan, stir until the sugar dissolves. Bring it just to the boil, and then set aside until tepid. 3. Sift the flour into a bowl and make a well in the center. Add three quarters of the cooled honey mixture and stir with a wooden spoon, gradually drawing in the flour to make a smooth batter. 4. In a small bowl, mix the candied peel, spices and salt. Stir in the remaining honey mixture and add it to the batter, stir until smooth. Cover and refrigerate the batter for 8-12 hours. 5. Butter the loaf pans (2 medium loaf pans - 20x8x8 cm), you can also line them with grease-proof paper and butter the paper. 6. To complete the batter, mix the egg yolks and baking soda with the water in a small bowl. Stir this mixture into the batter. 7. Spoon the batter into the pans, filling them half full - the batter rises quite a bit during baking - a cover them loosely with foil. 8. Bake for 30 minutes, then remove the foil. Continue baking for approx 1 ½ to 1 ¾ hours more, or until a skewer inserted near the center comes out clean. ---------------------------------------------------------------------------
Nutrition
Ingredients
