Boiled Irish Cake with Raisins and Cinnamon

• 1/2 cup raisins, seedless
• 1/2 cup golden raisins seedless
• 1/2 cup currants dried
• 3/4 cup brown sugar packed
• 1/2 cup butter, unsalted
• 1 cup water
• 1/4 cup sherry wine dry
• 1 cup whole wheat flour
• 1 cup flour, all-purpose
• 1 1/2 teaspoons baking powder
• 18 teaspoon salt
• 1 teaspoon cinnamon ground

1. In a medium saucepan, mix together the raisins, golden raisins, currants, brown sugar, butter and water.
2. Cook over medium heat, stirring often, until boiling.
3. Boil for about 20 minutes, remove from heat and set aside to let cool.
4. Preheat oven to 350F (180C) F (175 degrees).
5. Grease an 8x4 inch loaf pan with butter or spray with cooking spray.
6. In the same medium bowl, sift together the whole wheat flour, all purpose flour, baking powder, salt and cinnamon.
7. Pour in the boiled ingredients along with the cooking sherry, stir until just incorporated and moist.
8. Transfer the batter into the prepared pan with a rubber spatular.
9. Bake for about 45 minutes.
10. Reduce the oven temperature to 325F (160C) (165 degrees C) and bake for another 15 to 20 minutes, or until a toothpick or wooden stick inserted comes out clean.
11. Remove from the oven and let cool in the pan on a wire rack completely.
12. Slice and serve.

raisins, golden raisins, currants dried, brown sugar, butter, water, sherry wine, whole wheat flour, flour, baking powder, salt, cinnamon ground

Taken from recipeland.com/recipe/v/boiled-irish-cake-raisins-cinna-51926 (may not work)