2 cups water
2 cups whole wheat flour
2 cups flour
3 teaspoons baking powder
3/4 cup butter
6 tablespoons milk
3 teaspoons allspice
1 teaspoon vanilla extract
1 cup rolled oats
1 cup chopped pecans
2 cloves
3 tablespoons butter, softened
4 eggs
3 1/3 cups raisins
1 cup heavy whipping cream
In a large saucepan, bring water and whole wheat flour to a boil. Cook over medium heat, stirring constantly, until mixture thickens and boils. Remove from heat and stir in melted butter. Allow to cool slightly, then pour mixture into a large bowl.
To Make Dough: In a large mixing bowl, cream together the sugar, flour, baking powder, butter, milk and allspice.
Stir oats and pecans into butter mixture. Cover and refrigerate dough for an hour.
Meanwhile, in a large bowl, beat eggs in medium-size bowl until well blended. Combine raisins, granulated sugar, 2 cups oats, pecans and 2 cloves; pour mixture into greased 13x9-inch loaf pan. Cover and let rest in refrigerator.
Preheat oven to 375 degrees F (190 degrees C).
Shape remaining loaf into 2 larger loaves.
Place 3 loaves in loaf pan, overlapping about 1/2 inch. Spread evenly with tray of greased foil or parchment.
Fill loaf with filling. Place that next loaf on top of filling and top tightly with left over raisins. Seal edges with a little water. Place 2 parchment rounds below loaf. Brush with remaining milk and sprinkle with nuts.
Bake at 375 degrees F (190 degrees C) for 1 hour or until loaves are golden. Let cool completely on a rack. Serve warm stuffed with whipped cream or buttermilk.
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