Black Bun

• 4 cups all-purpose flour, divided
• 1/2 teaspoon baking powder
• 1/2 cup butter or margarine, softened
• 1/4 cup plus 2 tablespoons cold water
• 1 (15-ounce) package raisins
• 1 (10-ounce) package currants
• 3 (2 1/2-ounce) packages blanched almonds, chopped
• 1 cup sugar
• 1 teaspoon cream of tartar
• 1 teaspoon baking powder
• 2 teaspoons ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon pepper
• 1 cup milk
• 1 tablespoon brandy
• 1 egg, beaten

1. Combine 2 cups flour and baking powder in a medium mixing bowl. Cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle cold water evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball; chill.
2. Divide dough into 3 portions. Combine 2 portions of pastry and roll to 1/8-inch thickness on a lightly floured board; fit into a greased 9- x 5- x 3-inch loaf pan.
3. Combine raisins, currants, and almonds in a large mixing bowl; stir well. Combine remaining 2 cups flour, sugar, cream of tartar, baking powder, spices, and pepper; mix well. Add to raisin mixture, stirring well. Add milk and brandy; stirring well. Spoon filling into prepared pastry-lined loaf pan.
4. Roll remaining pastry to 1/8- inch thickness; carefully place over filling, leaving a 1-inch overhang around edge of loaf pan. Seal edges and flute; cut slits in top. Brush with egg.
5. Bake at 225u0b0 for 3 hours or until lightly browned. Cool in pan 15 minutes. Remove from pan; place on a wire rack, and let cool completely

allpurpose flour, baking powder, butter, cold water, raisins, currants, blanched almonds, sugar, cream of tartar, baking powder, ground allspice, ground cinnamon, ground ginger, pepper, milk, brandy, egg

Taken from www.myrecipes.com/recipe/black-bun (may not work)