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Candied Fruit Bread Recipe
|Self rising flour/2 cups all-purpose flour sifted with 2 teaspoons baking powder||2 Cup (32 tbs), sifted|
|Baking powder||1 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten|
|Milk||1 Cup (16 tbs)|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Finely chopped candied cherries||3 Tablespoon|
|Chopped candied peel||1 1⁄3 Cup (21.33 tbs)|
|Chopped candied angelica||1⁄3 Cup (5.33 tbs)|
|Currants||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 2373 Calories from Fat 719
% Daily Value*
Total Fat 81 g124.7%
Saturated Fat 16.4 g81.8%
Trans Fat 0 g
Cholesterol 445.6 mg
Sodium 5322.2 mg221.8%
Total Carbohydrates 383 g127.5%
Dietary Fiber 17.6 g70.3%
Sugars 168.3 g
Protein 39 g78.6%
Vitamin A 16.2% Vitamin C 349.4%
Calcium 139.2% Iron 68.8%
*Based on a 2000 Calorie diet
Siftthe flour with the baking powder and salt into a bowl and mix in the sugar.
Combine the eggs, the milk and the oil, beat well together then stir into the dry ingredients, beating well.
Stir in the chopped candied cherries, candied peel, angelica and the currants and turn the mixture into the prepared pan.
Bake in the center of a moderate oven (350°F) for about 50 minutes.
Remove the loaf from the pan and cool on a cake rack.
Wrap in foil and store overnight before slicing.