Many of you have been reminiscing about enjoying special Bajan delicacies such as great cake and sweet bread at Christmas. One reader mentioned that now that she is spending her Christmas in a colder clime, she has been sweet bread-less as she did not know the recipe.
Another one of our readers, J noticed that and figured that no Bajan should have to be without sweet bread at Christmas or any time of the year for that matter and so kindly volunteered a recipe.
Dear Digital Editor,
I was enjoying your Christmas blog and I noticed that some people don’t know how to bake sweet bread. Since it isn’t hard I am sending you this recipe for putting on the Christmas blog so that Bajans near and far can have a happy sweet bread Christmas.
N.B. – This is a mixed coconut bread. No kneading required.
Light the oven and turn to 350 degrees Farenheit.
Wash and dry your containers, hands and counter.
4 cups flour
4 tsp baking powder
1/2 tsp salt
1/4 teaspoon cinnamon
1/4 tsp mixed spice
1/4 grated nutmeg
1/2 cup butter
1/2 cup shortening
1 1/2 cups sugar
2 cups milk or water
1 tsp almond essence
1 tsp vanilla essence
2 cups grated coconut
1 cup raisins
1/2 cup baking cherries, washed, dried and cut up
Sift flour, baking powder and dry spices together into a large bowl.
Using a hand mixer cream butter and shortening together in another larger bowl. Add sugar and beat some more until light coloured and fluffy. Add the eggs one at a time and beat after each addition, add the vanilla and almond essences and beat again.
Using a pot (large) spoon fold a small portion of the flour into the creamed mixture, add some of the milk or water, add flour, then milk or water, finishing with flour.
Flour the raisins and cherries and stir into the batter, add the coconut, stir again.
Put into 2 large greased loaf pans. Bake at 350 degrees Farenheit for 1 hour.
Enjoy with a cup of tea on Christmas morning!