Total Time
2hrs 40mins
Prep 40 mins
Cook 2 hrs

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.

Ingredients Nutrition


  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).