You are here

Fruit Bread

American.Platter's picture
  Seedless raisins 1⁄2 Cup (8 tbs)
  Currants 1⁄2 Cup (8 tbs)
  Butter 1 Cup (16 tbs)
  Sugar 1 Cup (16 tbs)
  Lemon 1⁄2
  Nutmeg 1 Dash
  Eggs 4
  Citron 1⁄4 Cup (4 tbs)
  Brandy 3 Tablespoon
  Flour 1 1⁄2 Cup (24 tbs)
  Baking powder 1⁄2 Teaspoon
  Fine bread crumbs 1 Cup (16 tbs)

Place raisins and currants in a bowl; cover with hot water.
Let stand for about 30 minutes.
Drain; place on absorbent paper.
Cream butter in bowl.
Add sugar gradually; mix well.
Stir in grated rind and nutmeg.
Add eggs, one at a time, beating well after each addition.
Stir in raisins, currants, citron and brandy.
Sift flour with baking powder into butter mixture; mix well.
Sprinkle enough bread crumbs into a greased loaf pan to coat sides and bottom.
Pour raisin mixture into pan.
Bake at 325 degrees for 1 hour and 30 minutes or until bread tests done.
Remove from pan; cool.
Wrap in aluminum foil; store for 4 to 5 days before slicing.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3898 Calories from Fat 1818

% Daily Value*

Total Fat 206 g317.6%

Saturated Fat 122.5 g612.7%

Trans Fat 0 g

Cholesterol 1329.7 mg443.2%

Sodium 824.1 mg34.3%

Total Carbohydrates 453 g150.9%

Dietary Fiber 13.9 g55.6%

Sugars 261.9 g

Protein 54 g107.9%

Vitamin A 132.8% Vitamin C 89.2%

Calcium 53.1% Iron 94.3%

*Based on a 2000 Calorie diet

Fruit Bread Recipe