7 Tbs (105 ml) butter, softened
1 cup (250 ml) plus 4 Tbs (60 ml) flour
2 cups (500 ml) finely chopped candied fruit peel (the type used in fruit
cakes)
3 cups (750 ml) yellow corn flour
1 Tbs (15 ml) baking powder
1/2 tsp (2 ml) each: ground cinnamon, ground nutmeg, ground cloves
1 cup (250 ml) milk
6 Tbs (90 ml) lard
1/4 cup (60 ml) sugar
4 eggs
2 cups (500 ml) grated unsweetened coconut
1 Tbs (15 ml) grated fresh lime rind (zest)
Instructions:
Grease and flour the bottom and sides of two 7x4x3 inch (approx 18x10x8 cm)
loaf pans with 1 Tbs (15 ml) of the butter and 2 Tbs (30 ml) of the flour.
Place the candied fruit peel in a bowl and sprinkle 2 Tbs (30 ml) of the
flour over it, tossing to coat the pieces and to separate and prevent them
from sticking to each other. Sift the remaining 1 cup (250 ml) flour,
cornmeal, baking powder, cinnamon, nutmeg, and cloves together. In a large
mixing bowl cream the remaining 6 Tbs (90 ml) butter and the lard together,
beating until they are light and fluffy. Beat in the sugar and then the
eggs, one at a time. Add 1 cup (250 ml) of the cornmeal mixture alternately
with about 1/3 of the milk, beating well after each addition, and continue
beating until the batter is smooth. Add the candied fruit peel, grated
coconut, and lime zest, and mix gently but thoroughly. Pour into the
greased and floured loaf pans and bake in a 400F (200C) oven for about 35
minutes, until a toothpick inserted in the center comes out clean, and the
tops are golden brown. Let the loaves cool in the pans for about 5 minutes,
then turn out onto wire racks to cool. Serve warm or at room temperature.
Makes two loaves.
