Ingredients:
● 3 1/2 cups bread flour
● 2 1/4 tsp instant yeast
● 1 tsp ground mixed spice or pumpkin pie spice
● 1 tsp kosher salt
● 3/4 cup South Chicago Packing Lard All-Purpose Shortening, melted and cooled, plus more for greasing pan and brushing dough
● 2/3 cup lukewarm whole milk (110°F-115°F)
● 2 large eggs
● 1/4 cup plus 1 tablespoon sugar, divided
● 3/4 cup dried currants
● 3/4 cup black raisins
Directions:
1. In the bowl of a stand mixer fitted with a dough hook attachment, combine flour, yeast, mixed spice and salt. Whisk 3/4 cup melted lard, milk, eggs and 2 tablespoons sugar in a separate medium bowl until combined.
2. Add wet ingredients to dry ingredients and mix on medium speed until a smooth dough forms, about 7 to 8 minutes. Cover bowl with plastic wrap and let rest at room temperature until doubled in size, about 1 1/2 to 2 hours.
3. Coat a 9-inch cake pan with lard and a parchment paper round. On a lightly floured surface, roll the dough into a 16×8-inch rectangle. Brush the surface with an even layer of the melted lard. Sprinkle half of the currants, raisins and 1 tablespoon of sugar evenly over the center third of the dough, leaving about a 2 1/2-inch border at the top and bottom.
4. Fold the bottom third of the dough up over the fruit mixture, then fold the top third down. Sprinkle the remaining currants, raisins, and 1 tablespoon of sugar evenly over the folded bottom portion. Then fold the top third of the dough down over it. Gently roll the dough out into a 25×8-inch rectangle.
5. Starting from one long edge, roll it up tightly to form a log. Place log in prepared cake pan, arranging in a spiral shape. Gently press down with your hand to help the dough fit evenly in pan. Cover with plastic wrap and allow to rise at room temperature for 1 hour.
6. Preheat oven to 400°F. Brush top of cake lightly with melted lard and sprinkle with remaining 1 tablespoon of sugar. Bake, tenting with foil halfway through, until light golden-brown, about 30 to 40 minutes. Remove from oven and allow to cool for about 10 minutes before inverting cake onto a wire rack to cool completely. Slice and serve.
