Bara brith (currant bread) welsh

1/4 lb Dried fruit
      4 oz Candied peel
      1 pt Warm water
    1/2 ts Mixed spice
      2 lb Plain flour
      2 ts Salt
      6 oz Lard
      1 oz Fresh yeast
    1/2 lb Demerara sugar
      2    Eggs
 
  Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark
  5 for 45 minutes. Soak the fruit and candied peel in
  the water with the spice.  Leave to steep in a warm
  place and use the warm spicy, strained water to mix
  the dough. Sift the flour and salt and rub in the
  lard;  cream the yeast with the sugar and a little of
  the spiced water;  mix this into the flour, together
  with the eggs and use enough of the water to give a
  firm, yet elastic dough.
  Knead well, leave to rise and knock back;  blend in
  the drained fruit and knead again.
  Shape the dough into loaves and set into greased 1 lb
  tins in a warm place to prove;  bake, reducing the
  temperature after the first 15 minutes. Originally, in
  some recipies, the fruit content would have been fresh
  currants or blackberries. Bara Brith is often served
  as part of the traditional Welsh tea.  It can also be
  purchased at many of the small bakeries found
  throughout Wales. British Cookery (BTA/BFPC)