Recipes from the Caribbean :: Caribbean Quick and Yeast Breads
1/2 c. diced mixed candied fruit 2 Tbsp. dark rum 1/3 c. sugar 1/3 c. butter or butter-replacement, softened 2 eggs 1 c. coconut cream 1 c. yellow cornmeal 1 c. flour 1 1/2 tsp. baking powder 1/2 tsp. salt 1/2 tsp. ground cinnamon 1/4 tsp. ground cloves 1 c. shredded fresh coconut Heat oven to 375 degrees fahrenheit. Mix candied fruit and rum in small bowl; reserve. Beat sugar and butter in large bowl; add eggs, one at a time, beating until well blended. Stir in remaining ingredients except candied fruit mixture and coconut; beat until smooth, about 30 strokes by hand. Fold in candied fruit mixture and coconut. Pour into greased 9 x 5-in. loaf pan. Bake until top is golden brown and wooden pick inserted in center comes out clean, 40 to 45 mins. Cool 20 mins.; remove from pan. Cool completely before slicing.
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