Raisin Bread

Preparation info

  • Makes


    large loaf
    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Traditional recipes often use cold tea for mixings It gives a good flavour and makes the fruit in the bread deliciously moist. This loaf keeps well.


  • 225 g/8 oz seedless raisins or mixed dried fruit
  • 100 g/


Measure the dried fruit and brown sugar into a large mixing basin. Pour over the cold tea and stir well with a wooden spoon. Cover the basin and leave for 12–24 hours.

Sift the flour and mixed spice on to a plate. Add the grated orange rind and lightly mixed egg to the fruit mixture and stir in the sifted flour. Mix all ingredients thoroughly and spoon into a greased and lined small (