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Manx Bunloaf

Manx Bunloaf is a traditional Manx recipe (from the Isle of Man) for a classic rich cake-like sodabread incorporating eggs and lard in the batter. The full recipe is presented here and I hope you enjoy this classic Manx version of: Manx Bunloaf.

prep time

20 minutes

cook time

100 minutes

Total Time:

120 minutes

Serves:

6–8

Rating:

Tags : Milk RecipesBaking RecipesCake RecipesBritish RecipesManx Recipes

A much richer cake-like recipe, note the addition of eggs which is not mentioned in any earlier recipe. As well as the bicarbonate of soda and cream of tartar the creamed fat and butter mix also acts as a leavening agent. This is why you get a more cake-like structure than found in bonnang. This is also known as spice cake.

Ingredients:

500g (18 oz) plain flour
55g (2 oz) butter
55g (2 oz) lard
55g (2 oz) brown sugar
55g (2 oz) white sugar
2 eggs
500g (18 oz) currants
140g (5 oz) sultanas
70g (2½ oz) mixed peel
½ tsp (level) Cream of Tartar
½ tsp (level) bicarbonate of Soda
1 tsp mixed spice
Enough Buttermilk to mix (about 450ml)

Method:

Cream together the fats and sugar until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition.

Sift over the flour, mix spice and leavening agents and stir to combine. Fold in the dried fruit then add the buttermilk and mix well to combine. You should get a batter of dropping consistency.

Divide between two loaf tins, transfer to an oven pre-heated to 150C and bake for about 100 minutes, until golden on top and cooked through (a skewer inserted into the centre should emerge cleanly).

Allow to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely.

Serve sliced and spread with butter.