About this recipe:A simple, yet deliciously moist egg-free, quick bread. Serve thickly sliced with lashings of butter. It's fantastic for afternoon tea, elevenses, picnics or popped into packed lunches.
Makes: 1 loaf
220g sultanas or raisins
155g cane sugar
15g unsalted butter
1 teaspoon mixed spice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
250g plain flour
1 teaspoon bicarbonate of soda
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat oven to 160 C / Gas 2/3. Line a loaf tin with baking parchment.
Place sultanas or raisins, sugar, butter, spices and water into a saucepan. Simmer for 5 to 7 minutes. Scrape down the sides occasionally. Remove from heat and let cool to room temperature.
Sift in the flour and the bicarbonate of soda together and mix well. Pour into prepared tin and poke any fruit peeking out at the top into the mixture. This will prevent them from burning.
Bake for about an hour until brown on top and a skewer comes out clean when inserted into the centre.
When done, remove any burnt fruit from the top of the loaf, if any. Allow to cool, then slice to serve.
A nice raw cane sugar for this recipe would be an unrefined demerara sugar.