Ingredients Jump to Instructions ↓

  1. 1 Egg (large)

  2. 1 1/2 cups 355ml Buttermilk

  3. 1 teaspoon 5ml Vanilla extract

  4. 1 tablespoon 15ml Grated lemon peel

  5. Milk - for glaze

  6. 3 tablespoons 45ml Cold unsalted butter - cut 1/4" pieces

  7. 1 cup 160g / 5.6oz Golden raisins

  8. 3/4 cup 109g / 3.8oz Chopped dates

  9. 1/2 cup 73g / 2.6oz Chopped prunes

  10. 1 cup 237ml Ruby port - (to 1 1/2)

  11. Fine yellow cornmeal - for dusting

  12. 4 cups 250g / 8.8oz Unbleached all-purpose flour

  13. 1/2 cup 99g / 3 1/2oz Sugar - plus

  14. Extra for sprinkling

  15. 1 1/2 teaspoons 7 1/2ml Salt

  16. 2 teaspoons 10ml Baking powder

  17. 1 teaspoon 5ml Baking soda

  18. 1/2 teaspoon 2 1/2ml Ground cinnamon

  19. 1/4 teaspoon 1 1/3ml Ground cloves

Instructions Jump to Ingredients ↑

  1. In shallow bowl, combine raisins, dates, prunes and enough port to just cover. Let stand 30 to 60 minutes. Lightly oil large baking sheet and dust with cornmeal; set aside.

  2. Preheat oven to 375 degrees. In large bowl, mix flour, 1/2 cup sugar, salt, baking powder, baking soda, cinnamon and cloves. Cut butter into dry ingredients with a pastry blender or rub it in with your fingers until mixture resembles fine crumbs; set aside. In small bowl, whisk egg then whisk in buttermilk, vanilla and lemon peel.

  3. Drain fruit; discard port. Add fruit to flour mixture and toss well. Make a well in flour mixture, add buttermilk mixture and stir briskly with wooden spoon just until dough pulls together in a mass. Let stand 3 minutes.

  4. Lightly dust work surface and hands with flour. Turn dough out onto surface and divide in half. Knead each half 30 seconds then pat into 1-inch-thick circles. Brush off any flour on dough, then fold each circle in half (but not perfectly, the top should be set back from bottom by about 1 inch.) Lightly brush loaves with milk and sprinkle generously with sugar (about 1/2 tablespoon). Transfer loaves to baking sheet.

  5. Bake 25 minutes. Reduce oven temperature to 350 degrees. Continue baking until loaves are golden brown and crusty, 20 to 25 minutes. Transfer loaves to wire rack and cool completely before slicing. To store, wrap cooled loaves in foil and refrigerate.

  6. This recipe yields 2 loaves.

  7. Per Serving: 124 Cal; 3g Prot; 2g Total Fat (1 Sat. Fat); 25g Carb.; 10mg Chol; 156mg Sod.; 1g Fiber.


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