Christmas Fruit Loaf

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

An eighteenth-century recipe from an Edinburgh manuscript.


  • 1 lb. (½ k.) flour
  • ½ teaspoon salt


Sieve the flour and salt together. Mix the yeast with a very little of the warm milk and water. Rub the fat into the flour, make a well in the centre, pour in the yeast and allow to sponge for 20 minutes. Add the rest of the ingredients, beat very thoroughly until a soft dough is obtained. Grease and warm 3 loaf tins and half-fill with the dough. Put to rise in a warm place until the dough come