- Dish type
- Loaf cake
- Fruit loaf
A delicious fruit cake that's a cinch to make. The cake is then brushed with a yummy cinnamon glaze.
6 people made this
IngredientsMakes: 1 loaf
- 150g raisins
- 350ml water
- 1 egg
- 250g plain flour
- 200g caster sugar
- 1 teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 tablespoon boiling water
- 1/2 teaspoon vanilla extract
- 115g butter, melted
- 120g icing sugar
- 75ml milk
- 1 teaspoon ground cinnamon
MethodPrep:30min ›Cook:45min ›Extra time:3hr cooling › Ready in:4hr15min
- Heat oven to 170 C / Gas 220 C. Grease a 23x13cm loaf tin and set aside. .
- In a 3-litre saucepan, boil raisins slowly in 350ml water until there is 250ml water left and the raisins are plump. Allow mixture to cool.
- Stir in sugar and egg. Mix spices with 1 tablespoon boiling water and add to raisin mixture. Add flour, bicarbonate of soda, vanilla and then the melted margarine. Blend well. Pour into loaf tin.
- Bake for 40 to 50 minutes. When cool, make a glaze by mixing together icing sugar, ground cinnamon and milk. Spread on top of cooled cake.
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
Spiced Raisin Bread
Slightly sweet, slightly spicy raisin bread. My favorite way to eat it is toasted with natural peanut butter. Or maybe with some gorgonzola and honey? That is just a thought, but it felt right. This recipe will make two good sized loaves. You can fiddle with the amounts and add ins by adding more or less raisins or use dried apricots, apples, or cranberries. You could also add nuts or seeds to make it more like a granola bread, flax and oats would stand up to this bread. You can substitute margarine or vegetable oil to replace the butter if you are vegan just make sure it’s not the light margarine as it’s mostly water. If you do make two loaves slice and freeze one as it toasts up just as good or if one loaf starts to go stale you can use this to make a delicious French toast!
Spiced Raisin Bread
- 1 cup of raisins
- 1/4 cup butter melted
- 1 cup of boiling water
- 1 cup of room temperature water
- 1 tsp salt
- 4 tbs molasses
- 1 tbs of yeast
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 2 tsp cinnamon
- 1 tsp Chinese five spice (or allspice)
- 1 cup of whole wheat flour
- 4 cups of all purpose flour
Boil water and preheat oven to the lowest setting.
In a large ceramic or metal bowl add raisins and 1 cup of boiling water. Cut cold butter into chunks and add butter, molasses, spices and salt to the soaking raisins. You may need to stir until the butter is completely melted by the hot water.
Test water temperature with finger and add 1 more cup of water. If the water is still very hot, add cold water. If it has cooled down to almost body temperature add approximately the same temperature water.
Once liquid is at a good temperature, add yeast and stir to dissolve completely.
Stir in one cup of whole wheat flour, until there are no lumps. When dough is smooth, add the white flour one cup at a time. This dough should be pretty sticky and I find I usually can bring it together with minimal use of my hands. However, if you are having difficulty, you may need to start kneading the bread in the bowl as you add the last cup of flour.
Shut off your oven. Cover the bowl with plastic wrap and/or a towel and let rest in the oven until it has doubled its size. This will take about 40-60 minutes.
Prepare two loaf pans with non-stick spray.
Separate dough as evenly as possible into 2 loaves. Let dough rise in loaf pans, for an additional 30 minutes.
Pre-heat oven to 375F while dough it on its second rise.
Bake in oven for around 20 minutes. Remove loaves, brush with melted butter/margarine and rotate their positions when you put them back in. Cook for an additional 15-20 minutes until deep brown. They should sound hollow when tapped.
When bread is finished cooking, remove from oven and brush again with melted butter or margarine. Let rest in the loaf pan for about 5 minutes before turning out onto a wire rack.
Although it will take all your strength, let the loaves cool before cutting into them or you tear them to bits. MMMmmmm warm toasty raisin bread with almond butter and honey… drool .
Spiced Raisin Sourdough
I have been wanting to make a cinnamon raisin recipe but after my last experience with cinnamon (bread took forever to rise and I found out that cinnamon impedes the growth of yeast), I have been wary of it. I found a recipe here on TFL that seemed to account for the cinnamon’s action on yeast and it had a lot of good reviews. So here is my adapted version from that adapted version from the Bourke Street Bakery Spiced Fruit Sourdough Recipe.
Spiced Raising Sourdough Recipe
Freshly milled Red Fife flour 112 g
Sourdough starter (100% hydration)465 g
(4 parts cinnamon to 1 part each of ginger, clove, nutmeg, and coriander.)
Golden raisins (sultana) 358 g
Freshly Ground flax seed50 g
- Add all the ingredients to the mixing bowl, except salt, raisins, cinnamon and mixed spices. Mix until the ingredients are incorporated. Leave it to autolyze for one hour.
- Mix raisins with cinnamon, mixed spices and yogurt. Reserve. (I think that next time, I would soak the raisins for an hour or so, drain them, add the yogurt and the spices to them and then go on with the recipe)
- Sprinkle salt over the dough surface and mix well. Fold until until a moderate gluten development is achieved.
- Let rest for a half hour to relax the gluten and then incorporate raisins, cinnamon powder and mixed spices into the dough until well combined. I did this by sprinkling some of the raisins, doing a fold, sprinkling more raisins, doing another fold until all the raisins were in the dough. Then I let the dough rest a bit and then did more folding to make sure the raisins and spices were evenly distributed. I did add a few grams of water here as I found the dough a tad dry. The water helped rehydrate and distribute the raisins.
- Leave the dough in a warm spot and cover the bowl. After one hour, do one set of stretch and folds. Let rise till doubled in size.
- Shape the doughs into boules and place into bannetons and cover. Place the dough in the fridge overnight. The recipe says you can also proof at room temperature for 2 hours or until almost double in size.
- I baked some batches right out of the fridge and found I got a better oven spring than when I followed the recipe which said to let the dough rise for an additional 60-90 minutes after it came out of the fridge. I followed my usual baking method which is to preheat the oven and the dutch ovens to 475 F, load the dough into the pots (parchment rounds in the bottom of the pots prevent sticking especially with the fruit in there), drop the temp to 450 F and bake covered for 25 minutes. Uncover and bake for a further 25 minutes at 425 F.
I just had a few pieces and I must say, the spices really give it a zing in your mouth. It is super tasty and I was pleasantly surprised to see that the crumb was as open as it is. I was expecting a much tighter crumb based on the weight of the loaf.
I did do a quite a few things differently than I usually do based on Trevor’s book. I did a three stage levain build 1:1:1, 1:2:2 and 1:3:3. Using a 100% levain is different for me but I figured I better stick fairly closely to the recipe. I usually use
80% hydration levain. Another thing is that I never include the levain in the autolyse being faithful to the recipe again! I was also way more gentle at the shaping stages. I have been degassing my dough quite firmly and did not do that this time. I handled it with kid gloves. -)
Yorkshire Tea Loaf With Mixed Spice, Cherries and Raisins
Yorkshire Tea is a black tea blend produced by Taylors of Harrogate, one of the few remaining family tea and coffee merchants in the UK. The company was founded in 1886 by Yorkshire tea merchant Charles Taylor. Needless to say I drink Yorkshire tea at home in France, I bring boxes and boxes of it back from the UK when I travel there! The Yorkshire Tea Loaf was produced by Taylors as a way of using their Yorkshire tea to expand their range. It involves using the choicest fruits which are infused overnight with the tea. This is my take on their famous tea loaf moist tea infused fruits really make this loaf something special and it is sublime when served with a traditional English cuppa. Serve this tea loaf in thick slices just as it is - although you could also serve it with butter or with a slab of Wensleydale cheese for that authentic Yorkshire experience. (This is an adapted version of the recipe that is posted on the Yorkshire tea website.)
Cinnamon & Raisin Loaf
A great alternative to raisin toast if you are craving that cinnamon spiced loaf but want to stay away from gluten. Amazing to have on hand for a breakfast bread or just as a nourishing snack!
- 1 cup brown rice flour
- 1 cup almond meal
- 1/2 cup coconut flour
- 2 eggs
- 2 tbsp melted coconut oil
- 1/4 cup coconut or almond milk
- 2 tbsp maple syrup
- 1 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup raisins
- Preheat oven to 350°F (180°C) and line a deep loaf pan.
- In a large bowl, mix together all dry ingredients and spices.
- In a small bowl, mix together eggs, melted coconut oil, milk, and maple syrup. Gently whisk to combine.
- Make a well in the middle of the dry ingredients and stir through the wet mixture.
- Stir well and pour into loaf pan.
- Bake in the oven for 30-40 minutes or until golden brown on top. Place a skewer in the center of the bread and when the skewer comes out clean, it is ready to remove.
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Rose Levy Beranbaum’s Cinnamon Raisin Loaf
One of the things I have liked best about taking my cooking online, so to speak (the Cooking Light Bulletin Board, this blog, reading other blogs, participating in the various events like Bread Baking Day and the Daring Bakers) is that I have really started stretching myself as a baker. Now I realize that for some experienced bread bakers this recipe won’t seem very challenging. But it was a big challenge for me because I have a serious aversion to rolling dough out.
I realize I need to get over this aversion. It gets in the way of a lot of baking—you should see the stockpile I have of roll out cookies to try. I have several problems with rolling out: I never have space on my counters my counter seems to absorb and reflect heat, causing the dough to stick horribly and oh yeah I am just plain bad at it. I have never mastered the trick of rolling dough out really thin—my attempts are always much thicker than called for.
Anyway, while John was out of town, I decided I was going to make bread. Further, I was going to choose a bread from Rose Levy Beranbaum’s The Bread Bible—a longtime used bookstore goal of mine that I had finally recently acquired. For some reason I kept coming back to the Cinnamon Raisin Loaf. It was a little out of character for me—I don’t usually like raisins in my bread, and in the past I have never cared for cinnamon swirled bread, since I always feel like some bites (the ones with cinnamon) are so far superior to other bites as to almost render the non-cinnamon parts inedible. But the more I thought about it, the more I dec ided I was going to make this bread.
Most dishes or baked goods can be judged on multiple levels, not just how it tastes. For flavor this bread hit a home run—I don’t know if Rose’s recipe is superior or if it is just that it is homemade, but I LOVE this bread. I plan to make it again already. From the outside, it is a pretty loaf, so it passed that part of the appearance test. However, I think I failed the part where the swirls don’t gap.
This should not be attributed to the recipe, at least not at this point, but rather to me. I was on the phone and distracted when I did the filling, and I actually did not roll the bread out, but rather gently stretched and patted into a rectangle. I don’t know if that was my mistake or if I did not roll the bread up tightly enough. I think I did not press out enough of the air bubbles in the dough at this stage maybe. The last possibility, mentioned by Rose in the recipe, is that I did not proof the bread long enough. I do not think this was the problem—it proofed at 70-75 F for 2 hours, and it was 1 ½ inches over the rim. When I make the bread next time I will try rolling more tightly and pressing the air bubbles out better. If that still fails, I suppose I will have to try rolling.
See, I finked out of rolling the dough—what did I tell you? A serious aversion… .
Adapted from The Bread Bible by Rose Levy Beranbaum
2 ¼ cups plus 2 ½ T (341 g, 12 oz) unbleached AP flour (I used King Arthur)
Scant 1 ¾ liquid cups (405 g, 14.3 oz) room temp water />
2 T plus 1 t (45 g, 1.5 oz) honey
2 cups plus 3 T (311 g, 11 oz) unbleached AP flour
¼ cup (40 g, 1.5 oz) nonfat dry milk
9 T (128 g, 4.5 oz) softened unsalted butter
1 cup (144 g, 5oz) raisins (I used flame seedless jumbo raisins)
Cinnamon Sugar Spiral Filling
¼ cup plus 2 T (75 g, 2.6 oz) sugar
1 large egg, lightly beaten
Melted or softened butter for brushing onto finished loaves
The day before in a large bowl, combine the sponge ingredients and whisk until smooth, about 2 minutes by hand.
In a medium bowl, combine the flour mixture ingredients and whisk together. Then sprinkle them on top of the sponge. Cover the bowl with plastic wrap and leave at room temp for 60-90 minutes, until the sponge begins to bubble up through the flour mixture. Then place the bowl in the refrigerator and leave for up to 24 hours—the longer the better, for flavor development. I left mine about 12 hours.
The next day, transfer contents of the bowl to your mixer bowl. Use a spatula to get everything. Add the room temp butter and, using a dough hook, knead for 1 minute or until the dough is moistened enough to take on a rough mass. Cover with plastic wrap and leave for 20 minutes.
Sprinkle the salt onto the dough and start kneading again, for 7-10 minutes. This is a sticky dough—if it is not sticky and shiny, add a little water. If it is absurdly sticky and will not form a ball, add a little flour. Stop the mixer every so often to scrape down the sides of the bowl and dough hook—and to check that your mixer is not overheating. Cover the bowl with plastic wrap and allow to rest for 10 minutes. Then add the raisins and knead for an additional 2 minutes to incorporate the raisins—do not worry if they do not incorporate perfectly evenly as later folding and rolling out of the dough will help insure that.
Using a spatula, scrape the dough into a large, lightly oiled bowl for rising—at least 4 quarts. Cover with plastic wrap and leave to rise until doubled, 90-120 minutes in a warm room (it will take longer in a cooler room—mine took about 3 hours but the kitchen was cold at that point).
Using a spatula, scrape the dough onto a floured work surface and press down on it gently to form a rectangle. Try to maintain as many air bubbles as possible. Give the dough one business letter turn and place it back into the container. Refrigerate for one hour.
Before taking the dough back out, mix the cinnamon and sugar and lightly whisk the egg. Pull out 2 8 X 4 loaf pans, as well as either a baking sheet or a baking stone lightly oil the loaf pans.
Turn the dough out onto a lightly floured surface. Cut it in half (I quickly weighed mine to make sure I had gotten them pretty even) and place one half back into the fridge while you work with the first half.
Roll out (or stretch and press if you are like me, but I am not sure I recommend it!) the dough to 7 ½ inches wide by 14 inches long and ¼ inch thick. Using your fingertips, gently press out all of the air bubbles (I think I missed that instruction). Brush the dough with about 1 tablespoon of the beaten egg, leaving a ¾ inch margin all around. Sprinkle half of the cinnamon sugar evenly over the egg, also leaving a ¾ inch margin. (Rose gives very specific instructions here that I pretty much missed since I was talking on the phone—Bad Laura!—and my bread still turned out pretty nicely:) “Starting from the short end closest to you, roll the dough up tightly, as you would a jelly roll brush the top of the dough with egg and squeeze the dough gently all along the length of the roll… so that it will adhere well to the filling.” Ooops—probably more reasons why my spiral gapped. But boy is it tasty. Tuck in the ends of the dough, making sure the length of the roll stays close to 7 ½ inches long. Place the loaf, seam side down, into 2 oiled 8 X 4 loaf pans. The dough will be about ½ inch from the top of the pan. Cover the pans loosely with plastic wrap and leave to rise again, until doubled, 1-2 hours or until the center is 1 ½ inches above the rim.
Preheat the oven to 350 F 45 minutes before baking. Have an oven shelf at the lowest level and place the baking sheet or baking stone on this level (I used a baking stone which always sits at the lowest level of my oven).
When the bread has risen, quickly but gently place the loaf pans onto the baking stone/sheet. Bake for 50 minutes (rotating halfway through) or until the bread is medium golden brown and the internal temperature is 211 (mine never reached 211—maybe my thermometer is broken?—but when it plateaued for 5 minutes at 208 F I decided it was done).
Remove the pans from the oven and turn them onto cooling racks. Brush the tops with butter. Rose instructs you to wait 1 hour, until barely warm, before slicing. I decided 45 minutes was plenty virtuous.
- 3/4 cup (175 mL) light brown sugar
- 1/4 cup (60 mL) seedless raisins
- 1 1/3 cups (325 mL) all-purpose flour
- 1/2 tsp (2.5 mL) baking powder
- 1 tsp (5 mL) cinnamon
- 1/2 tsp (2.5 mL) ginger
- 1/2 tsp (2.5 mL) allspice
- 1/4 tsp (1.25 mL) clove
- 1/4 tsp (1.25 mL) nutmeg
- 1/4 tsp (1.25 mL) salt
- 1 egg
- 1/2 cup (125 mL) canola oil
- 1/2 cup (125 mL) milk
- 1 tsp (5 mL) rum extract vanilla extract
- 1 1/2 cups (375 mL) peeled and chopped pear
Irish brack (fruit loaf)
Like many people, I learned a lot about cooking form my mum and have then expanded that myself as an adult to a broader range of cuisines and experimenting to suit my tastes and lifestyle. However I also have some great cooking memories with my grandpa who lived not too far from me growing up that I treasure and would happily re-live.
There are a few recipes that my mum still makes, and I do too now and then, that came from my grandparents, and this Irish brack fruit loaf is one of them. It is incredibly easy to make but also tasty and the perfect accompaniment to a cup of tea or coffee. Just as I remember enjoying with my grandparents.
When I read that today's Sunday Supper was going to celebrate grandparents day with recipes inspired by or handed down from grandparents then this was one of a few I thought about making as I remember it being common on the tea trolley at my grandparents house.
Thinking about what to share for this event brought back a flood of fantastic memories from making bread with my grandpa, helping him with winemaking or soaking rum babas or Christmas cake to various other food tasks I was given in the kitchen or garden (I was chief apple picker quite often).
My grandmother had made the majority of food, with my grandpa more making wine and bread for fun for most of their marriage, but by the time I was growing up my grandmother's eyesight was fading and so my grandpa took on all of the cooking.
He both enjoyed the challenge and I think it is partly down to him that some recipes are even written down at all as my grandmother was much more of your classic 'by sight' cook, as I suspect she had learnt. That might explain why this recipe was in cups rather than weight, as is more typical in the UK, as it's the closest my grandpa got to interpret what she did. Either way, this Irish brack is a delicious and easy fruit loaf that I would definitely suggest you try.
How to make Irish brack fruit loaf
- Soak the dried fruit, along with the sugar, in tea overnight.
- Add the egg and flour to the mixture and stir to combine.
- Pour into a lined loaf tin and bake.
Irish brack is delicious served warm with a little butter on top, or simply on its own. Apart from leaving the fruit to soak, which you just leave to get on with things, there is very little involved in making this.
It makes a perfect light, but still sweet, treat to go with your morning or afternoon tea or coffee, as was a standard affair in my grandparents house. What we ate would vary, but this was pretty common and one that I always enjoyed.
A note about "mixed dried fruit"
It's worth mentioning that mixed fruit in the UK is not the same as the US - it is a mixture typically 30% raisins, 30% golden raisins (called sultanas in UK), 30% currants and 10% dried candied peel. I have had trouble getting candied peel before, but found dried papaya a pretty good alternative in my Christmas pudding, so sometimes do the same here.
I don't think it matters if you have exactly the mix I describe and in fact I didn't have currants so used just equal amounts of raisins and golden raisins instead, but at least two of the three adds some variety.
This is such an easy and tasty fruit loaf, which has a slight tang from the tea-soaked fruit. While for me it brings back lots of great memories with my grandparents, it's something that anyone will enjoy. It will keep well for a good week and will also freeze as well. But it may well be irrelevant to mention as you might find yourself coming back for more sooner so it doesn't get that long.
Almond loaf rum baba, with spiced raisin chutney, honey, thyme, and whipped Thornby Moor Goats Curd
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Over-ripe bananas give the best flavour!
Ever since I started using over-ripe bananas, I haven’t looked back! They always deliver the most intense sweetness and flavour when baked.
Over-ripe bananas aren’t just those in yellowing banana skins with a few black spots. I literally wait till the banana skins are freckled all over, even turning brown black in parts!
But let’s face it! When we get the baking itch, we just can’t wait, right? If your bananas look like they’ve got some way to go before becoming ripe, here is how you can get your bananas to ripen quickly.
Liquor and non-liquor substitutes for rum
Of course, if you ask me, I think the dark rum-infused raisins or sultanas do really make the bread here. But you will hardly taste it, it’s so subtle.
In addition to rum or dark rum, other liquors namely brandy, bourbon, bourbon whiskey, and banana liquers like Bols Creme de Banane, also work very well in banana bread.
If you’d like an alcohol-free banana bread, use water, lemon juice, orange juice or apple juice. My favourite choices are water and lemon juice, because of the little or no sugar content.
As it is, dried fruit tend to be sweetened and can have quite a bit of sugar in them. By gently simmering in water or lemon juice, some of these sugars can be leached out of the fruit.
Toasted nuts add crunch and a more intense, nutty taste!
Nuts in banana bread are a wonderful combo! In fact, I don’t think I’ve ever had banana bread without nuts. But if you can’t have nuts or are simply not a fan, it’s as easy as omitting the nuts entirely. Or even better, you can sub out the nuts with any of these tasty alternatives.
Which nuts can you use? Oh my, the simplest answer is virtually any nut you love! Walnuts, pecans (which I used here), cashews, macadamias, pistachios, almonds – all work well in banana bread.
More importantly, when using nuts in baking quick breads and cakes like this, it’s a good habit to always toast the nuts. Toasting the nuts always intensifies their sweet, savoury, nutty flavour.
After toasting, let the nuts cool before adding into the cake batter. A little tip! Toss the nuts in a little flour to lightly coat. This way, you can help prevent the nuts from mostly settling towards the bottom of the batter in the pan.