Aberdeen Mansion

Vancouver, British Columbia, Canada

Specialty Recipe

Fruit Loaf

A sprinkling of raisins and fruit give this a good flavor and a cheery look.

Ingredients Sponge:

1-1/2 cups (375mL) milk

1 teaspoon (5mL) granulated sugar

1/4 cup (60mL) warm water

1-1/4 ounces active dry yeast

2 cups (500mL) all-purpose flour

1/4 cup (60mL) granulated sugar

1 teaspoon (5mL) salt

1/4 teaspoon (1mL) baking soda

Dough:

1/4 cup (60mL) butter or hard margarine, softened

1/4 cup (60mL) granulated sugar

1 large egg

1 cup (250mL) raisins

1/2 cup (120mL) cut mixed glazed fruit

1/4 teaspoon (1mL) ground cinnamon

1/8 teaspoon (0.5mL) ground mace

3-1/2 cups (875mL) all-purpose flour, approximately

Sponge: Scald milk in saucepan. Cool to lukewarm. Stir first amount of sugar in warm water in small bowl. Sprinkle yeast over top. Let stand for 10 minutes. Stir to dissolve yeast. Measure flour, second amount of sugar, salt, and baking soda into large bowl. Stir. Add milk and yeast mixture. Beat on low to moisten. Beat on medium for 4 to 5 minutes until springy. Cover with greased waxed paper and tea towel. Let stand in oven with light on and door closed for 1-1/4 hours.

Dough: Cream butter and sugar in separate bowl. Beat in egg. Add to sponge.

Add raisins, fruit, cinnamon and mace. Mix. Work in enough remaining flour until dough pulls away from sides of bowl. Turn out onto floured surface. Knead 8 to 10 minutes until smooth and elastic. Cover with a tea towel. Let stand in oven with light on and door closed about 1-1/4 hours until doubled in bulk. Punch dough down. Divide and shape into 2 loaves. Place in 2 greased 9 x 5 x 3-inch loaf pans. Cover with tea towel. Let stand in oven with light on and door closed about 45 minutes until doubled in size. Bake in 350-degree oven for about 40 minutes. Turn out onto racks to cool.

Makes: 2 loaves.

• Aberdeen Mansion B&B
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)