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/4 oz soft brown sugar
  • 2 dl/⅓ pint (1 teacup) cold strained tea
  • 225 g/8 oz self-raising flour
  • ½ level teaspoon mixed spice
  • finely grated rind of 1 orange
  • 1 egg


    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 (18- by 10- by 5 - cm, 7- by 4- by 2 - in) loaf pan. Spread the mixture evenly and place in the centre of a very moderate oven (160 °C., 325 °F., Gas Mark 3) and bake for 1½ hours.

    Allow the baked loaf to cool in the pan for 20 minutes, then turn out and leave until cold. Wrap in greaseproof paper and store in a tin with a tight-fitting lid. Serve sliced and buttered.