Ingredients Edit

Directions Edit

  1. Lightly grease 28 cm x 11.
  2. Loaf tins using shortening.
  3. Heat oven to 180°C (350°F).
  4. Cream sugar, shortening and margarine together in a bowl.
  5. Add flour, salt, grated coconut, cut raisins and cherries, add nutmeg and mix well.
  6. Add almond essence, grace evaporated milk and enough water so that when mixed, a firm dough is formed.
  7. Divide the dough into two and fill loaf tins.
  8. Using a knife, cut a diagonal criss-cross pattern on the top of each loaf and sprinkle sugar over the top (sugar water may be brushed on instead of crystals).
  9. Bake in the center of the oven for about 1 hour until a skewer inserted into the center of the loaves comes out clean.
  10. Leave to cool in the tins, then turn out and serve sliced.

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