Trinidad Sweetbread Recipe

Ingredients
<br>- 1/2 pound butter, softened
<br>- 4 1/2 cups white sugar
<br>- 4 eggs, beaten
<br>- 1 cup evaporated milk
<br>- 2 teaspoons almond extract
<br>- 9 cups all-purpose flour
<br>- 9 tablespoons baking powder
<br>- 1 teaspoon ground cinnamon
<br>- 6 cups shredded coconut
<br>- 1 cup chopped dried mixed fruit
<br>- 1 cup raisins
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C). Grease two 5x9 inch loaf pans and set aside.
<br>step 2: Blend together the butter, sugar, eggs, evaporated milk and almond extract.
<br>step 3: Sift together the flour, baking powder and cinnamon. Add to wet ingredients and stir.
<br>step 4: Add coconut, coarsely mixed dry chopped fruit and raisins. Mix well and pour into prepared loaf tins.
<br>step 5: Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from pans and cool on wire rack.
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Ingredients
- 1/2 pound butter, softened
- 4 1/2 cups white sugar
- 4 eggs, beaten
- 1 cup evaporated milk
- 2 teaspoons almond extract
- 9 cups all-purpose flour
- 9 tablespoons baking powder
- 1 teaspoon ground cinnamon
- 6 cups shredded coconut
- 1 cup chopped dried mixed fruit
- 1 cup raisins

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Grease two 5x9 inch loaf pans and set aside.
step 2: Blend together the butter, sugar, eggs, evaporated milk and almond extract.
step 3: Sift together the flour, baking powder and cinnamon. Add to wet ingredients and stir.
step 4: Add coconut, coarsely mixed dry chopped fruit and raisins. Mix well and pour into prepared loaf tins.
step 5: Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from pans and cool on wire rack.

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