Recipe by Carol
"This is a great bread for tea at Christmas time when you don't like to make fruitcake. It is an old recipe that belonged to my mother, and really good."
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sifted all-purpose flour
chopped candied citron
chopped candied cherries
chopped candied lemon peel
chopped blanched almonds
This is the most delicous bread I've ever tasted in my life. It was easy to cook and I had a great time doing that.
Lovely loaf, I didn't have any currants left so I used golden raisins and added fresh grated nutmeg(just because I like it), and a tsp of vanilla. Will deffinately keep the recipe and make again through out the year.
Not bad. I didn't have any candied fruit other than the lemon peel, so it was probably a bit different in flavor. It has taken me forever to use up my candied fruit, however, so I was not about to buy another couple of containers and start over. This bread is very moist, even though it had quite a crust on it. Mine was done at an hour, surprisingly, as my oven often requires longer for quick breads. It's very pretty but not my favorite--but I'm not so sure I like candied fruit much. I did like the currants in this. Thanks for the recipe!
Turned out great. I loved it, but no one else in my family liked it. They don't like candied fruit. Who knew! It's still an excellent recipe, so maybe I will make it for bake sales. I'm sure it will go well then!
* Percent Daily Values are based on a 2,000 calorie diet.
Candied Fruit Bread
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 135
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