Blue Poppy Seed, Lemon and Muscatel Raisin Loaf
A community recipe by SarahPNot tested or verified by Nigella.com
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Cream together butter and sugar, and slowly beat in eggs. Stir in flour, lemon, seeds, nuts and raisins. Add milk to give a heavy dropping consistency. Line a 900g loaf tin, pour in mix and bake at Gas 4/180C/350F for 40-45 minutes. Leave in tin to cool for 15 minutes before turning out.
Cream together butter and sugar, and slowly beat in eggs. Stir in flour, lemon, seeds, nuts and raisins. Add milk to give a heavy dropping consistency. Line a 900g loaf tin, pour in mix and bake at Gas 4/180C/350F for 40-45 minutes. Leave in tin to cool for 15 minutes before turning out.
Introduction
Recipe from mail order cake company Bake.
Recipe from mail order cake company Bake.
Ingredients
Serves: 0
Metric
Cups
- 140 grams butter
- 140 grams caster sugar
- 2 large eggs
- 140 grams self-raising flour
- 2 lemons (zest)
- 30 grams blue poppy seeds
- 40 grams walnut pieces
- 40 muscatel raisins
- 110 millilitres milk
- 4⅞ ounces butter
- 4⅞ ounces superfine sugar
- 2 large eggs
- 4⅞ ounces self-rising flour
- 2 lemons (zest)
- 1 ounces blue poppy seeds
- 1⅖ ounces walnut pieces
- 40 muscatel raisins
- 4 fluid ounces milk
Method
Blue Poppy Seed, Lemon and Muscatel Raisin Loaf is a community recipe submitted by SarahP and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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