* Exported from MasterCook *
Spiced Sultana Bread
Recipe By :RUTH ISABEL ROSS
Serving Size : 0 Preparation Time :0:00
Categories : fruit breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
275 grams white self-raising flour -- (10 oz/2-1/2 cups)
1 tsp mixed spice -- (l-1/4 US tsp)
1/2 tsp ground ginger
125 grams demerara sugar -- (4 oz/1/2 cup) (granulated brown)
sugar
50 grams candied peel -- (2 oz/1/2 cup)
175 grams sultanas* -- (6 oz/l-1/2 cups)
125 grams butter -- (4 oz/1 stick) or margarine
175 ml golden (Karo) syrup -- (6 oz/3/4 cup)
1 large egg -- beaten
4 tbsp milk -- (5 US tbsp)
Sift the flour, mixed spice and ginger in your fingers. Add the demerara
(granulated brown) sugar and fruits.
Melt the syrup and butter together. Make a well in the dry ingredients and mix
in the butter-syrup. Add the beaten egg and milk and mix well.
Pour the mixture into a greased and lined 900 gram (2 lb) loaf tin and bake at
160°C/325°F/gas 3. Do not open the oven door for 40 minutes.
This loaf will take about l-1/4 hours to cook through. Cool it in the tin for
15 minutes before putting it on a wire rack.
Description:
"This popular fruit bread is an excellent keeper. Any combination of fruits
or spices can be used."
Source:
"THE LITTLE IRISH BAKING BOOK"
S(mc formatted by):
"chef dave."
Copyright:
"FIRST EDITION 1996 ISBN 0-312-14005-3"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1011 Calories; 108g Fat (94.8% calories
from fat); 9g Protein; 4g Carbohydrate; trace Dietary Fiber; 494mg Cholesterol;
1133mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 21 Fat.
NOTES : *Sultanas are dried green grapes and are usually larger and juicier
than raisins.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
[Non-text portions of this message have been removed]
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