Reviewed: Dec. 28, 2009

I added citron peel, currants and candied cherries and substituted apple sauce for the suet. YUM! Very good with "Hardly Hard Sauce."

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Reviewer:

Melanie

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Reviewed: Oct. 23, 2008

Our family has been making a similer recipe since the early 1900's based on an old Scottish traidition. For those who are unsure, Suet is a specific fat which is typically discarded at the butcher. If you request it, they will typically give it to you several pounds for under a dollar. Only major difference is after refridgerating the loaf, we slice it and fry it for breakfast with eggs. Overall it tastes a lot like Cinnamon Raisen bread... :-)

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Reviewer:

Mr. Food

Cooking Level: Intermediate

Home Town: North Lauderdale, Florida, USA

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Reviewed: Dec. 26, 2006

Very similar to a recipe that has been a holiday tradition for years. The applesauce is a great idea and delivered the same great taste. For a little different sauce, try creating a lemon butter sauce to pour over the top.

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Reviewer:

Tim T

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA

Living In: Mukwonago, Wisconsin, USA

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Reviewed: Nov. 20, 2005

This recipe is very close to one that my family has always enjoyed.It really is delicious.For those who find it difficult to use the suet,try substituting applesauce.It tastes the same,without the health hazards.

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