Old-Fashioned Granny Loaf (Egg-Free and Fat-Free)
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| Serves | 12 slices |
| Prep time | 10 minutes |
| Cook time | 45 minutes |
| Total time | 55 minutes |
| Allergy | Egg, Milk, Wheat |
| Dietary | Vegetarian |
| Meal type | Bread, Breakfast, Dessert, Lunch, Side Dish, Snack |
| Misc | Child Friendly, Freezable, Serve Cold, Serve Hot |
| Occasion | Casual Party, Christmas, Easter, Halloween, Thanksgiving |
| Region | British |
| From book | Be-Ro Home Baking 24th Million Edition |
An amazingly tasty fruit loaf, that was popular during WW2 due to the fact that it is fat-free, egg-free and only uses a scant amount of sugar and mixed fruit, which were rationed or hard to source. This fruit loaf may appear frugal, but it's packed with flavour and is wonderful when served warm with butter (during non war-time days!), or when toasted the next day. I add mixed spice to the loaf, but the original recipe does not list mixed spice or the demerara sugar for sprinkling on top. Freezes well. This recipe has been adapted from the 24th million edition of the Be-Ro cookbook.
Ingredients
- 8 ozs (225g) self raising flour (I use Be-Ro)
- pinch salt
- 1 oz (25g) brown sugar
- 2 ozs (50g) chopped walnuts
- 3 ozs (75g) dried mixed fruit (including mixed peel)
- 2 x 15ml tablespoons golden syrup
- 1/4 pint (150mls) milk
- demerara sugar (for sprinkling)
Optional
- 1/2 teaspoon mixed spice
Note
An amazingly tasty fruit loaf, that was popular during WW2 due to the fact that it is fat-free, egg-free and only uses a scant amount of sugar and mixed fruit, which were rationed or hard to source. This fruit loaf may appear frugal, but it's packed with flavour and is wonderful when served warm with butter (during non war-time days!), or when toasted the next day. I add mixed spice to the loaf, but the original recipe does not list mixed spice or the demerara sugar for sprinkling on top. Freezes well. This recipe has been adapted from the 24th million edition of the Be-Ro cookbook.
Directions
| Step 1 | Heat oven to 180C/350F/Gas Mark 4. Grease a 6" inch (15 cm) cake tin or 1 lb loaf tin, or line with paper case. |
| Step 2 | Put all the dry ingredients into a mixing bowl (including mixed spice if using) excluding demerara sugar, and then add the walnuts and mixed fruit. |
| Step 3 | Beat to a sift mixture with the syrup and milk, adding extra if the mixture is too dry. |
| Step 4 | Pour or spoon the cake mixture into the prepared cake tin or loaf tin, sprinkle the demerara sugar over the top and bake for 45 minutes, or until well risen and golden brown. |
| Step 5 | Serve warm, sliced and spread with butter. Also nice toasted the next day. |
