A family favourite for generations, Scottish Fruit Bread is simple to prepare and simply scrumptious as a snack or dessert.


8 oz (250g) Self-Raising Flour
4 oz (110g) Dark Brown Sugar
8 oz (227g) Mixed Dried Fruit (Raisins, Sultanas, Currants etc.)
1 Egg (beaten)
2 tsp (heaping) Ground Mixed Spice – incl. Ginger/Cinammon/Nutmeg etc.
2 tbsp Marmalade
1 cup of strong, hot tea, cooled
Milk to mix as necessary

NOTE: Dried fruit needs to be soaked (‘steeped’) in the tea overnight, or for at least 2 hours, before you begin this recipe!


Set oven to 350F – 180C. Line a 9″ x 5″ loaf pan with wax paper. Mix all dry ingredients together in large mixing bowl. Add egg, marmalade and fruit mixture/tea and stir together well with wooden spoon. Add enough milk to allow mixture to pour slowly into loaf pan. The mixture should settle smoothly into tin, but not too ‘runny’/thin. Bake for 30 – 40 minutes until golden brown. Allow to cool before removing from loaf pan. Slice and serve with butter and you’ll have delicious Scottish Fruit Bread for tea time, coffee time…or anytime.

Ith do shàth!
P.S: I would like to invite all our readers to send me their favourite recipe – and their favourite memories that go with it – to cabrini@celticlife.ca