Recipe by WizzyTheStick
Great with a cup of black coffee. This is my friend's grandmother's recipe. Mixed peel is the candied peel of various fruit. Use candied orange peel or candied papaya peel or a combination of the two.
Top Review by sugarlover
My first attempt at a sweet bread (I am Trinidadian) this was moist and delicious and overall a good recipe for sweet bread. I put a half cup extra of coconut, cus I love lots of coconut in my sweet bread. I think the freshly grated coconut gave this sweet bread its moistness (in blender, do strain liquid before adding to batter). The fruit peel gave a strong citrus taste, but some people do like that, I would put less next time. It did bake longer than the time recommended. I would definitely use this recipe again with my alterations. Thanks Wizzy
- 4 1⁄2 cups flour
- 4 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 2 1⁄4 cups granulated sugar
- 1 cup chopped dried mixed fruit
- 1 cup raisins or 1 cup sultana
- 3 cups coconut, grated (not dried or sweetened)
- 1⁄4 teaspoon cinnamon, ground
- 1⁄4 teaspoon nutmeg, grated
- 2 eggs, well-beaten
- 1⁄2 cup evaporated milk
- 2 teaspoons almond essence
- 1⁄2 lb butter (melted) or 1⁄2 lb margarine (melted)
Directions See How It's Made
- Mix and sift flour, baking powder and salt four times.
- Add sugar and fruit; blend evenly.
- Add coconut, cinamon and grated nutmeg and stir well.
- In another bowl combine the whipped eggs, milk, essence and cooled melted butter. Mix well.
- Make a well in the flour mixture.
- Pour the egg mixture into the well and stir with a spoon. Batter will be heavy and mixture will be fairly stiff.
- DO NOT KNEAD or bread will be tough. Mix entirely by spoon, assisted by a knife.
- Pile into 2 non-stick or greased loaf tins.
- Bake at 325 degrees for 50 - 60 minutes or until an inserted skewer comes out clean.
- OPTIONAL: When done, glaze with mixture of 1 tablespoon sugar and one tablespoon water. Sprinkle with granulated sugar and Return to the oven for 3 -4 minutes.