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Bread, Cornish Fruit (D, TNT)
Source: My grandmother, Lynette Wise
Serves: 36 Yield: 6 loaves

1 cup butter
1 cup sugar
1 cup brown sugar
2 cups water
2 tablespoons salt
4 packages yeast, OR 4 tablespoons bulk yeast
1 cup water
1 tablespoon sugar
1 pound mixed glacé fruit
1 cup raisins
1 cup nuts, chopped
1 cup coconut
6 large eggs
1 tablespoon cinnamon
1 tablespoon coconut flavoring
1-1/2 teaspoons cloves
1-1/2 teaspoons nutmeg
1-1/2 teaspoons almond extract
3/8 teaspoon powdered saffron, in
1/3 tablespoon boiling water
5 pounds flour (more or less)

Place butter, sugars, water, and salt in 2-1/2 quart pot. Heat until sugars have dissolved. Set aside to cool.

Proof yeast with 1 tablespoon sugar in 1 cup warm water in small bowl. Ready when bubbly.

Sift together 2 cups flour with cinnamon, cloves, and nutmeg.

Pour the 1/3 cup very hot water with saffron into a large bowl to warm it. Pour in yeast and sift in 1 cup flour mix and beat until smooth. Beat in eggs and some sugar/butter mix. Add liquid flavorings. Stir in fruit and nuts. Add more flour mix and beat until smooth. Add sugar/butter mix alternating with flour mix until all sugar/butter mix is used.

Add flour 1 cup at a time until batter is stiff (not a dough but a sponge). Cover with waxed paper and set aside to rise until bubbly.

Stir down and add the rest of the flour until a stiff dough. Knead until satiny. Set aside in bowl, covered by waxed paper to rise until doubled. Divide dough into sixths. Form loaves, place in 8"x4" pans, and allow to rise until doubled. Bake at 350°F for about 35 minutes.

Poster's Notes:
This is the recipe that introduce me to coconut flavoring. My Grandma made this every year at the holidays. Now I make it and send it to her.

Posted by Debbie Sichel

Nutritional Info Per Serving: N/A