A traditional coconut and fruit bread from the island of Trinidad in the Caribbean.
Preheat oven to 350 degrees F (175 degrees C). Grease two 5x9 inch loaf pans and set aside.
Blend together the butter, sugar, eggs, evaporated milk and almond extract.
Sift together the flour, baking powder and cinnamon. Add to wet ingredients and stir.
Add coconut, coarsely mixed dry chopped fruit and raisins. Mix well and pour into prepared loaf tins.
Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from pans and cool on wire rack.
Per Serving: 1063 calories; protein 15.2g; carbohydrates 188.8g; fat 30g; cholesterol 108.8mg; sodium 1362.7mg.
The quality of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as white bread.
To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.