You may also like
Categories:
prunes water brandy sugar dark molasses eggs currants raisins flour cinnamon pumpkin pie spice salt confectioners
Viewed: 25 - Published at: 7 years agoIngredients
- 5 ounces prunes, roughly chopped
- 14 cup water, boiling
- 2 tablespoons brandy
- 12 cup sugar
- 1 tablespoon dark molasses or 1 tablespoon dark treacle
- 2 eggs, lightly beaten
- 34 cup currants
- 23 cup raisins or 23 cup sultana
- 1 12 cups self-rising flour
- 34 teaspoon cinnamon
- 12 teaspoon pumpkin pie spice
- 14 teaspoon salt
- confectioners' sugar, for dusting
Method
- Preheat oven to 300F and lightly grease a 6 x 9 inch loaf pan with butter; line bottom with baking paper.
- Place prunes in a small bowl and cover with water and brandy; soak for ten minutes.
- Beat butter and sugar together until light and fluffy.
- Add molasses; mix well.
- Add eggs gradually (the mixture will look a little curdled).
- Add fruit, including soaking liquid.
- Sift flour, salt and spices together; fold into liquid mixture.
- Pour into prepared loaf pan and smooth the top.
- Bake for 1.25 hours or until bread tests done.
- Remove from oven to cooling rack, leaving in pan for ten minutes.
- Turn out to cool.
- Sift confectioners sugar over the top before serving.
