MANX BUNLOAF (ISLE OF MAN)

Manx Bunloaf (Isle of Man) image

Made without eggs, this is a 200year-old recipe for a delicious rich, moist fruit loaf. The area and the Cumbrian coast was at that time a haunt of smugglers who brought in spices and exotics as well as rum, brandy and tobacco, and cooks made the most of it.

Provided by Nelly

Categories European

Time 2h40m

Yield 1-2 loaves

Number Of Ingredients 12

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Ingredients

1 1/2 lbs all-purpose flour
1/2 lb large raisins
1/2 lb currants
1/2 lb sultana
1/2 lb chopped dried mixed citrus peel
1/2 lb sugar
10 ounces butter
1/2 teaspoon mixed spice
1/2 teaspoon cinnamon (but I would use more)
1 tablespoon golden syrup
2 teaspoons bicarbonate of soda
1 pint buttermilk

Steps:

Sieve the dry ingredients and rub in fat.
Add sugar, mixed peel and fruit.
Put bicarb.
soda in a basin and mix smoothly with the milk.
Pour into the dry ingredients.
Finally, add the syrup and mix thoroughly.
Put into 2 greased 2lb loaf tins or a 4lb loaf tin.
Bake in a moderate oven (170 F degrees, Gas mark 3 1/2).

Nutrition Facts : Calories 7882.8, Fat 244.2, SaturatedFat 150, Cholesterol 629, Sodium 4765.4, Carbohydrate 1374.4, Fiber 76, Sugar 679.5, Protein 116.4