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Rich Manx Bunloaf
Rich Manx Bunloaf is a traditional Manx recipe (from the Isle of Man) for a classic rich cake-like sodabread incorporating spices, butter and treacle (molasses) in the batter that's enriched with golden syrup and flavoured with marmalade. The full recipe is presented here and I hope you enjoy this classic Manx version of: Rich Manx Bunloaf.
prep time
20 minutes
cook time
150 minutes
Total Time:
170 minutes
Serves:
6–8
Rating: 
Tags : Vegetarian RecipesSpice RecipesMilk RecipesBaking RecipesCake RecipesBritish RecipesManx Recipes
Here is a recipe for Manx Bunloaf, which incidentally came from the 1971 Kathie Webber's International Star Cook Book (TV Times Extra) 1971. This is the most fruity of the dark bunloaves, ideal as a Christmas cake; which is what it was originally baked as.
Ingredients:
225g (8 oz) plain flour
pinch of salt
pinch of mixed spice
pinch of nutmeg
3/4 tsp (level) bicarbonate of soda
115g (4 oz) butter
115g (4 oz) soft brown sugar
225g (1/2 lb) sultanas
225g (1/2 lb) currants
115g (1/4 lb) seedless raisins
25g (1 oz) mixed peel, chopped
1 tbsp black treacle (molasses)
buttermilk or soured milk to mix
Method:
sift together the flour, salt, mixed spice, nutmeg and bicarbonate of soda into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs.
Stir in the sugar, dried fruit and mixed peel.
Add the treacle and mix as well as you can. Finally, work in enough of the buttermilk or soured milk to yield a stiff dropping consistency.
Turn the resultant mixture into a well-greased 500g (1 lb) loaf tin.
Transfer to the centre of an oven pre-heated to 160°C (140C fan/325F/Gas Mark 3) and bake for 150 minutes, until nicely browned, cooked through and a skewer inserted into the centre of the cake emerges cleanly.
Allow to cool in the tin for 10 minutes. Turn out onto a wire rack and allow to cool further.
Serve warm, sliced and spread with butter.
