Candied Fruit Bread
|Self rising flour/2 cups all-purpose flour sifted with 2 teaspoons baking powder||2 Cup (32 tbs), sifted|
|Baking powder||1 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten|
|Milk||1 Cup (16 tbs)|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Finely chopped candied cherries||3 Tablespoon|
|Chopped candied peel||1 1⁄3 Cup (21.33 tbs)|
|Chopped candied angelica||1⁄3 Cup (5.33 tbs)|
|Currants||1⁄3 Cup (5.33 tbs)|
Grease and line a large 9 x 5 x 3-inch loaf pan.
Siftthe flour with the baking powder and salt into a bowl and mix in the sugar.
Combine the eggs, the milk and the oil, beat well together then stir into the dry ingredients, beating well.
Stir in the chopped candied cherries, candied peel, angelica and the currants and turn the mixture into the prepared pan.
Bake in the center of a moderate oven (350°F) for about 50 minutes.
Remove the loaf from the pan and cool on a cake rack.
Wrap in foil and store overnight before slicing.