How to make it

  • Preheat the oven to 400 degrees.
  • Butter and flour two 7x4x3-inch loaf pans (like you would a cake).
  • Place the candied fruit peel in a small bowl and sprinkle it with 2 tbs of flour, coat fruit evenly with flour.
  • Sift 1 cup flour, the cornmeal, baking powder, cinnamon, nutmeg, and cloves together. Combine the coconut milk and regular milk. Set aside.
  • In a deep bowl, cream 6 tbs 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 the eggs, one at a time.
  • Add 1 cup of the cornmeal mixture alternately with about 1/3 cup of the coconut-milk mixture, beating well after each addition. Continue to beat until batter is smooth.
  • Add the candied fruit peel, grated coconut, and fresh lime rind, and mix gently thoroughly.
  • 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. 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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