Bread & Yeast Recipes > Traditional Fruit Loaf

How to make traditional fruit loaf:
Positively bursting with fruit and fragrant with spices this loaf can be eaten plain or with butter and jam.


1lb 12oz strong plain flour, sifted
1 teaspoon ground cinnamon
1 teaspoon mace
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
8oz dark soft brown sugar
4oz butter
4oz lard
1oz fresh yeast or 1/2 oz dried yeast
3/4 pint half and half tepid milk and water
1 egg beaten
12oz currants
6oz raisins
6oz sultanas
2oz chopped mixed peel
(see measure conversions for more information)


- Sift the flour and spices into a bowl.
- Stir in all of the sugar except 1 teaspoonful.
- Rub in the lard and butter into the flour and sugar mixture.
- Mix the yeast with the 1 teaspoonful of sugar and the milk and water and leave until frothy.
- Add the yeast mixture to the flour mixture.
- Stir in the egg to form a soft dough.
- Knead well.
- Cover and leave to rise for 1 hour.
- Work the dried fruit and peel into the dough and kneading well.
- Divide the dough into two and put into 2 well- greased 2lb loaf tins.
- Cover and leave for 45 minutes.
- Bake at 220 degrees C. for 20 minutes.
- Reduce the oven to 190 degree C. and bake for one more hour.
- Cool on a wire rack.