“Made without eggs, this is a 200year-old recipe for a delicious rich, moist fruit loaf. The area and the Cumbrian coast was at that time a haunt of smugglers who brought in spices and exotics as well as rum, brandy and tobacco, and cooks made the most of it.”
READY IN:
2hrs 40mins
YIELD:
1-2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Sieve the dry ingredients and rub in fat.
  2. Add sugar, mixed peel and fruit.
  3. Put bicarb.
  4. soda in a basin and mix smoothly with the milk.
  5. Pour into the dry ingredients.
  6. Finally, add the syrup and mix thoroughly.
  7. Put into 2 greased 2lb loaf tins or a 4lb loaf tin.
  8. Bake in a moderate oven (170 F degrees, Gas mark 3 1/2).

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