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This loaf was amazing. We just loved it. Made exactly as written EXCEPT the baking time was off by a mile. I baked this in a 9" pie pan at 320 degrees for 45 minutes. And I probably could have pulled it out five minutes earlier. Normally my oven is pretty accurate also. You could put whatever appeals to you in this loaf and I will be making it again with some variations. Wonderful just the way it is though, thank you Lizzie.

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Kate Fisher March 08, 2010

I loved this. I used wholemeal flour and raisins only. It was sticky and moist and everyone loved it. Who would think it was so cheap to make?

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peachy_pie September 13, 2009

What a marvellous recipe! I added 1 tsp of vanilla extract (although now that I have tasted the end-product I would say that it probably didn't need it). An excellent fruit loaf - tasty and juicy. I am always looking for recipes suitable for my egg-allergic sister, but this particular egg-free recipe is so good that I will make it even when she isn't around to eat the cake! Thank you very much.

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Syrinx October 28, 2006
Date & Raisin Loaf (Old Black Joe)