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What You Need:
(To Make: two 7-inch loaves)
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7 tablespoons butter, softened
4 tablespoons plus 1 cup flour
2 cups finely chopped mixed candied fruit peel (about 8 ounces)
3 cups yellow cornmeal
1 tablespoon double-acting baking powder
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ cup coconut milk made from ½ cup coarsely chopped fresh coconut and ½ cup hot water
½ cup milk
6 tablespoons lard, softened
¼ cup sugar
4 eggs
2 cups finely grated fresh coconut
1 teaspoon finely grated fresh lime rind
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 400°. With a pastry brush, spread 1 tablespoon of the softened butter over the bottom and sides of two 7-by-4-by-3-inch loaf pans.
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2. Sprinkle 2 tablespoons of the flour over the butter, tipping the pans from side to side to spread the flour. Invert the pans and rap the bottoms to remove any excess.
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3. Place the candied fruit peel in a small bowl and sprinkle it with 2 tablespoons of the flour, tossing the fruit about with a spoon to coat the pieces evenly.
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4. Sift the remaining 1 cup of flour, the cornmeal, baking powder, cinnamon, nutmeg and cloves together. Combine the coconut milk and milk, and set them aside.
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5. In a deep bowl, cream the remaining 6 tablespoons of softened butter and the lard, beating and mashing them against the sides of the bowl with a large spoon until they are light and fluffy. Beat in the sugar and then the eggs, one at a time.
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6. Add 1 cup of the cornmeal mixture alternately with about 1/3 cup of the coconut-milk mixture, beating well after each addition, and continue to beat until the batter is smooth. Finally add the candied fruit peel, grated coconut and fresh lime rind, and mix gently but thoroughly.
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7. Pour the batter into the buttered pans and bake in the middle of the oven for about 35 minutes, or until a cake tester or toothpick inserted in the center comes out clean, and the top is golden brown.
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8. Let the bread cool in the pans for about 5 minutes, then turn them out on wire racks to cool completely. Serve as a sweet bread with coffee or afternoon tea.
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