1 ¼cupmilk,heated to 95-100 degrees on an instant read thermometer
⅓cupwater,plus extra as needed
⅓cupIrish Whiskey,such as Bushmills or Jameson
vegetable oil for oiling the bowl and pan
4tablespoonsunsalted butter,room temperature
1 ¾cupsmixed golden raisins,raisins, and dried currants
1 -2tablespoonsmilk for garnish
1tablespoonturbinado sugar for garnish
Place the raisins, currants and golden raisins in a small bowl or measuring cup. Add the whiskey and 1/3 cup water. Soak the fruit for at least 1 hour or overnight.
When ready to start the bread, drain the raisins reserving the liquid. Add enough water to the soaking liquid to measure 2/3 cup. Set aside the fruit and liquid.
Sift the flour, allspice and salt into the bowl of a stand mixer fitted with the dough hook. Stir in the yeast and granulated sugar. Turn the stand mixer on the lowest setting and add the warmed milk, water and whiskey mixture. Mix until the dough pulls away from the side of the bowl, becoming slightly sticky but soft.
Put the dough in an oiled bowl, cover with plastic wrap and let it rise in a warm place for about 1 1/2 hours or until it has doubled in size.
Turn the dough out onto a floured surface and knead lightly for one minute. Add the butter and soaked fruit and work them in until completely incorporated. Return the dough to the oiled bowl and cover with plastic wrap. Allow the bread to rise again - for about 30 minutes.
Oil or grease a 9" spring-form or cake pan. Form the dough into a neat circle and press into the prepared pan. Cover and let the dough rest in a warm place until it has risen again, about 1 hour.
Preheat the oven to 400 degrees. Brush the top of the loaf with milk and sprinkle with about 1 tablespoon turbinado sugar. Bake for 15 minutes then cover with foil. Lower the temperature to 350 degrees and bake for 45-55 minutes or until golden brown and it sounds hollow when tapped on the bottom. Transfer to a rack and cool.
Serve sliced spread with butter.
(Inspired by a recipe in The Complete Irish Pub Cookbook)