7 tb Butter; softened
1 c Flour
4 tb Flour
2 c Fruit peel, candied; like
;used in fruitcakes
3 c Cornflour; yellow
1 tb Baking powder
1/2 ts Cinnamon, ground
1/2 ts Nutmeg, ground
1/2 ts Cloves, ground
1 c Milk
6 tb Lard
1/4 c Sugar
4 Egg
2 c Coconut, unsweetened; grated
1 tb Lime rind, fresh
Grease and flour the bottom and sides of two 7x4x3 inch (approx 18x10x8
cm) loaf pans with 1 Tbs (15 ml) of the butter and 2 Tbs (30 ml) of the
flour.
Place the candied fruit peel in a bowl and sprinkle 2 Tbs (30 ml) of the
flour over it, tossing to coat the pieces and to separate and prevent them
from sticking to each other.
Sift the remaining 1 cup (250 ml) flour, cornmeal, baking powder,
cinnamon, nutmeg, and cloves together.
In a large mixing bowl cream the remaining 6 Tbs (90 ml) butter and the
lard together, beating until they are light and fluffy. Beat in the sugar
and then the eggs, one at a time. Add 1 cup (250 ml) of the cornmeal
mixture alternately with about 1/3 of the milk, beating well after each
addition, and continue beating until the batter is smooth. Add the candied
fruit peel, grated coconut, and lime zest, and mix gently but thoroughly.
Pour into the greased and floured loaf pans and bake in a 400F (200C)
oven for about 35 minutes, until a toothpick inserted in the center comes
out clean, and the tops are golden brown.
Let the loaves cool in the pans for about 5 minutes, then turn out onto
wire racks to cool.
Serve warm or at room temperature. Makes two loaves.
Yields
2 Loaves