Trinidad Sweet Bread
Makes one loaf
1 Coconut, grated
1 cup Granulated Sugar
1 large Egg
3/4 cup Milk
1 tsp. Vanilla Extract
1 tsp. Angostura Bitters
1/2 cup Butter, softened
3 cups All-purpose Flour
3 tsp. Baking Powder
1/2 cup Mixed Peel
1 cup Raisins
1/2 cup Maraschino Cherries
1/2 cup Currants
Pre-heat the oven to 350-F degrees and lightly oil a 9-inch
by 5-inch bread pan.
In a mixing bowl, blend together the grated coconut, sugar,
egg, and milk.
Add the vanilla, bitters, and butter; cream the mixture
until thoroughly blended.
Sift together the flour and the baking powder; add to the
coconut-egg mixture.
Add the mixed peel, raisins, maraschino cherries, and
currants to the mix. Stir well with a wooden spoon to
blend the fruits through the dough-like batter.
Pour the dough into the prepared bread pan and bake
for 50 to 60 minutes. Let cool for several minutes before
turning the sweet bread out onto a rack to cool completely.
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