Lincolnshire Plum Bread

Raisin bread maximized! Lovely with tea or coffee.

• Ready In: 1 hr 35 mins
• Yields: 1 loaf

Ingredients

• 5  ounces prunes, roughly chopped
• 1⁄4 cup water, boiling
• 2  tablespoons brandy
• 1⁄2 cup sugar
• 1  tablespoon dark molasses or 1  tablespoon  dark treacle
• 2  eggs, lightly beaten
• 3⁄4 cup currants
• 2⁄3 cup raisins or 2⁄3 cup sultana
• 1 1⁄2 cups self-rising flour
• 3⁄4 teaspoon cinnamon
• 1⁄2 teaspoon pumpkin pie spice
• 1⁄4 teaspoon salt
•  confectioners' sugar, for dusting

Directions

1. Preheat oven to 300F and lightly grease a 6 x 9 inch loaf pan with butter; line bottom with baking paper.
2. Place prunes in a small bowl and cover with water and brandy; soak for ten minutes.
3. Beat butter and sugar together until light and fluffy.
4. Add molasses; mix well.
5. Add eggs gradually (the mixture will look a little curdled).
6. Add fruit, including soaking liquid.
7. Sift flour, salt and spices together; fold into liquid mixture.
8. Pour into prepared loaf pan and smooth the top.
9. Bake for 1.25 hours or until bread tests done.
10. Remove from oven to cooling rack, leaving in pan for ten minutes.
11. Turn out to cool.
12. Sift confectioners sugar over the top before serving.