1908 Superior Fruit Loaf

20 July, 2007
Sales of 'healthy' fruit loaves are on the increase. Sue Davies explains why this early 1900s version was considered "superior" quality
Page 27 


This excellent recipe comes from The Modern Baker, Confectioner and Caterer, edited by John Kirkland and printed in 1908.

The book was aimed at the baking trade and gave the following advice: "It is often useful to make a speciality of a fruit loaf and this should be done by making it of a superior quality and different in shape from the ordinary, but when the quality and shape are determined, no effort should be spared to keep it always alike. A very superior loaf may be made thus."



Makes 10 large loaves


For the sponge

Warm water: 1.2 litres/2 pints

Dried active yeast: 60g/2oz

or fresh yeast: 120g/4oz

Sugar: 60g/2oz

Strong white flour: 900g/2lb


For the rest of the dough

Warm milk: 1.7 litres/3 pints

Water: 550ml/1 pint

Strong flour: 900g/2lb

Plain flour: 1.4kg/3lb

Butter: 225g/8oz

Raisins: 1.4kg/3lb

Salt: 35g/1˝oz

Sugar: 60g/2oz

Icing sugar to dust



1. Mix the sponge ingredients together and leave in a warm place for 30 minutes.

2. Combine the sponge with all the other ingredients and knead into soft dough.

3. Leave it to rise for 1˝ hours.

4. Shape the dough and put it in large (1.5-litre/2˝-pint) loaf tins. Leave it to prove for 30 minutes.

5. Bake for around 45 minutes at 205?C/400?F.

6. Remove from the tin as soon as you take it out of the oven. Sprinkle with icing sugar and leave to cool.

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