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Forfar Fruit Loaf breads, cookbook, scot/irish 1 ** british measurements ** 4 oz butter 4 oz caster sugar 1 egg; beaten 8 oz plain flour 1 teaspoon baking powder 1 tablespoon milk 4 oz sultanas 4 oz currants 1 oz almonds; chopped Grease and line a 1 pound loaf tin. Cream the butter and sugar. Add the beaten egg in small amounts as spoonfuls of the flour is combined with the mixture. Only add the baking powder with the last amount of flour. Stir in the milk and then the fruit and almonds and combine thoroughly. Put into the baking tin and depress the centre just slightly. Bake for 1 1/2 to 2 hours, or until a skewer comes out cleanly, at 350řF / 180řC / gas mark between 4 and 5. Cool on a wire rack. This is best eaten as cooked, on the same day, resembling a tea loaf rather than a rich cake. ** Scottish Home Baking ** by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN = 1-898169-00-4 Scanned and formatted for you by The WEE Scot -- pol mac Griogair Yield: 1 loaf Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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