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

Time 2h40m

Yield 1-2 loaves

Number Of Ingredients 12

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