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La Belle Cuisine - More Bread Recipes

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Irish Fruit and Orange Bread

 

 

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Thatched Cottage Window and Windowbox Detail, Mooncoin, Ireland
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Fruit and Orange Bread

Little Irish Baking Book
By Ruth Isabel Ross, 1995, St. Martin’s Press

Alibris 


“The orange gives this bread an exotic flavor.”

225 g/8 oz/1 1/4 cups fruit
(candied peel, sultanas* or
raisins, chopped dates)
175 ml/6 oz/2.3 cup cold tea
175 g/6 oz/2/3 cup brown sugar
50 g/2 oz/1/2 stick butter
Grated rind [zest] of 1 orange
2 tablespoons/2 1/2 US tablespoons freshly
squeezed orange juice
1 egg, beaten
225 g/8 oz/2 cups white self-raising
[self-rising] flour
1 rounded teaspoon/1 1/4 US
teaspoons cinnamon

* Sultanas are dried green grapes and are usually
larger and juicier than raisins. [We use golden raisins.]
 

Soak the fruit in the cold tea overnight.
Heat the fruit mixture and add the sugar and butter, stirring until they
dissolve. Add the orange rind [zest] and juice. Cool. Add the egg. Add
the flour and cinnamon.
Pour mixture into a 450g/1 lb greased and lined loaf tin and bake at 180 degrees C/350 degrees F/gas 4 for 1 hour and 20 minutes.

 

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