- 1lb plain flour
- 1oz of yeast
- pinch of salt (Check out our recommended salt and pepper grinder sets!)
- 1 tsp baking powder
- 1lb mixed dried fruit, washed and dried
- 4oz butter and 4oz of lard
- 5 oz demerara sugar
- 3 eggs
Put yeast to rise in basin covered with lukewarm water, with a bit of extra sugar and flour on top. ( preferably place basin in an oven cooling down after use)
Mix dry ingedients together in a separate bowl, followed by risen yeast mixture, butter and eggs. Fold into mixture
Then add dried fruit to mixture and fold in to mix
Into a greased loaf tin lined with baking parchment, add the mixture
Cook in a preheated low oven at 140 degrees for 1- 1 1/2 hours, possibly 2hrs on lower shelf. Put a wooden cocktail stick into cake to see if it’s cooked through after 1 amp;1/2 hours. Stick should come out dry. If not cook for a further 30 minutes at least ( check every ten minutes)
Allow to cool before serving. Slice with the best bread knife.
P.S My Grandma used to rise her yeast by putting her basin by open fire grate.
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