1. Melt butter in large skillet. Pare, core and slice apples to 1/2” pieces. Add apples to butter and cook, stirring, 8 minutes until tender. stir in sugar, peel, cinnamon, mace and currants. Cook 15 minutes, stirring until thickened. Cool.

2. In large bowl, combine 1 cup flour, sugar, salt and yeast. In small saucepan, combine water and butter.  Heat on low flame until 120 degrees F.
Gradually add to dry ingredients. Beat 2 minutes.  Beat in egg, peel and 3/4 cup flour. With mixer, beat 2 minutes. Stir in remaining flour.

3. Cover, let rest 20 minutes. Grease 2 baking sheets. Put half the dough on well floured work surface, roll to 14”x12”. Place on sheet.  Spread 1/2 filling lengthwise down center of the dough. Starting about 3/4” for filling, cut 1” wide strips diagonally from filling to edges of dough.

4.Alternately fold opposite strips of dough at angles across filling. Fold
ends over filling. Brush large piece of waxed paper with vegetable oil.  Loosely cover sheet.

5.Top with plastic wrap. Refrigerate 2 hours. Uncover, let stand at room temperature 10 minutes. Preheat oven to 375 degrees F.  Combine rest of ingredients for topping. Sprinkle over loaves.

6. Bake 25 minutes until lightly browned. Remove from sheet. Let cool.

Makes 2 Cakes

Serves: 8
Ready In: 1-2 hours

Ingredients:
1/2 pound Butter
2 cups Powdered sugar
3 large Eggs
1 2/3 cup All Purpose Flour
1 tablespoon vanilla extract or lemon

Directions:
Preheat oven to 325F.
Spray an 8-1/2″ Pyrex loaf dish with Pam.
Cream butter with sugar on high speed of mixer for 5 minutes.
Add 1 egg and then a little flour, continue beating for 2 minutes.
Add 2nd egg and half of remaining flour and beat 2 minutes.
Add 3rd egg, rest of flour and extract, beating 2 minutes.

Spread batter evenly in prepared loaf dish.
Bake 65 minutes or until tester inserted into center comes out clean.
Cool in baking dish on wire rack 30 minutes.
Remove from dish. Slice 1/2″ thick.