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Candied Fruit Bread

Holiday.Cook's picture
  Self rising flour/2 cups all-purpose flour sifted with 2 teaspoons baking powder 2 Cup (32 tbs), sifted
  Baking powder 1 Teaspoon
  Salt 1⁄2 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.

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