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.
- 1 1⁄2 lbs all-purpose flour
- 1⁄2 lb large raisins
- 1⁄2 lb currants
- 1⁄2 lb sultana
- 1⁄2 lb chopped dried mixed citrus peel
- 1⁄2 lb sugar
- 10 ounces butter
- 1⁄2 teaspoon mixed spice
- 1⁄2 teaspoon cinnamon (but I would use more)
- 1 tablespoon golden syrup
- 2 teaspoons bicarbonate of soda
- 1 pint buttermilk
- Sieve the dry ingredients and rub in fat.
- Add sugar, mixed peel and fruit.
- Put bicarb.
- soda in a basin and mix smoothly with the milk.
- Pour into the dry ingredients.
- Finally, add the syrup and mix thoroughly.
- Put into 2 greased 2lb loaf tins or a 4lb loaf tin.
- Bake in a moderate oven (170 F degrees, Gas mark 3 1/2).