← Nouns Cooking · Caribbean

Ingredients

• 500 g plain flour
• 1 tbsp Baking powder
• 175 g Brown sugar
• ½ tsp Salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 200 g desiccated coconut (or 300 g freshly grated)
• 100 g Raisins
• 75 g Mixed candied peel
• 75 g Glacé cherries, halved
• 115 g Butter, melted, plus extra for the tins
• 1 Eggs
• 300 ml evaporated milk or whole milk
• 2 tsp vanilla extract
• 2 tbsp sugar, for the glaze

Method

1. Heat the oven to 175°C (155°C fan, 350°F). Butter and line two 900 g (2 lb) loaf tins.
2. Whisk the flour, baking powder, brown sugar, salt and spices in a big bowl, then stir in the coconut and dried fruit.
3. Whisk the melted butter, egg, milk and vanilla, pour into the dry mix and stir until you have a thick, stiff dough. Do not knead or overmix.
4. Divide between the tins and press down evenly. Bake for 55–60 min, until golden and a skewer comes out clean.
5. Dissolve the sugar in 2 tbsp hot water and brush over the hot loaves. Cool in the tins for 10 min, then turn out onto a rack.

Tips

• Contains wheat, egg and dairy.
• It slices best the next day and keeps for 4–5 days well wrapped; toast slices with butter.

Sources

Written in our own words after cross-checking these recipes:

CaribbeanPot.com Taste the Islands