Serves: 2 small loaves
Source: Corrie Dalton
Ingredients:
- 1/2 6 ounce (1/4 cup plus 1 tablespoon) can of orange juice concentrate, not diluted
- 1/2 cup molasses
- 1 1/2 cup of raisins and 450 grams of mixed candied peel or fruit
- 2/3 cup of white sugar
- 1/2 cup softened butter
- 4 eggs
- 1 1/4 cup all purpose flour
- 1/8 teaspoon of baking soda
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/4 teaspoon each of allspice and ground cloves
- 1/4 cup to 1/2 cup of nuts
Instructions:
- Preheat oven to 275 degrees. Line two greased loaf tins with foil or parchment paper.
- Combine orange juice, molasses, and raisins in saucepan. Cook over medium heat until mixture boils. Simmer 5 minutes and set aside to cool.
- In a mixing bowl cream margarine and sugar. Add beaten eggs. Thoroughly sift flour, baking soda, and spices. Gradually add to creamed mixture.
- Stir in fruit and nuts. Mix until fruit is well coated in batter. Fill loaf tins 3/4 full. Place a pan of water under baking tins while cooking.
- Bake at 275 degrees for 1 1/2 to 2 hours. Cool. Place in fridge wrapped in an airtight container.