Grammie’s Fruitbread
Submitted by: Janet Thwaites / Prince George, British Columbia, Canada
Who passed this recipe down to you? My mom
Recipe origin: Norway
How old is this recipe? My grandmother gave the recipe to my mother. It’s probably over 100 years old.
The story behind the recipe:
My mom has modified the recipe from the original Norwegian recipe from my grandmother to make it tastier for her family. Less candied fruit, more candied peel and no nuts since my younger brother is allergic to nuts. Mom made several batches each Christmas and baked them in large, round tomato juice cans instead of loaf pans. It was the only food we, as excited children, could manage to eat on Christmas morning. The rule was that we had to eat breakfast before opening presents so toasted fruitbread became the traditional breakfast. Mom has been baking and mailing the fruitbread ever since I moved away from home! At age 92, Mom was, sadly, unable to make the fruitbread this past Christmas so my sister and I have stepped in to provide it for our families. I still love it on Christmas morning and our three daughters and their families look forward to having it for breakfast, too.
Ingredients:
2 cups flour
2/3 cup sugar
1 tsp cardamom
1 tsp cinnamon
2 tsp salt
4 1/2 tsp yeast
2 1/4 cups milk
1/2 cup shortening
1/2 cup flour
2 eggs (beaten)
3 cups candied fruit and/or peel
1/2 tsp lemon zest
4 1/2 cups flour
How to make it:
Mix the first 6 ingredients in large bowl of mixmaster.
Heat the milk until hot to touch (120 F). Add shortening and stir to melt.
Add liquid to dry ingredients. Beat for 2 minutes. Add 1/2 cup of flour and the 2 beaten eggs. Beat 1 minute. Add candied fruit and/or peel, lemon zest and 4 1/2 cups of flour. Mix thoroughly.
Place in large, clean, oiled bowl. Cover lightly. Let rise until doubled (about 1 1/4 hrs)
Punch down and let rest 10 minutes. Place in greased loaf pans.
Let rise until doubled (50 minutes).
Bake 350 F for 30 - 45 minutes until tops are browned and sound hollow when tapped.
Makes 3 small loaves.