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Blue Poppy Seed, Lemon and Muscatel Raisin Loaf

A community recipe by

Not tested or verified by Nigella.com

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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-raising flour
  • 2 lemons (zest)
  • 1 ounces blue poppy seeds
  • 1⅖ ounces walnut pieces
  • 40 muscatel raisins
  • 4 fluid ounce 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.

  • 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.
  • Tell us what you think