Vintage granny loaf

So we have a starvin’ Marvin after school these days. He eats the moment he comes through the door to the moment he goes to bed. He is nearly 6 but seems to have an appetite of a teenager. My husband said he was the same and suggested fruitcake. Now to save on the battle we would have if my allergic one spotted his brother eating something he could not have,I searched for egg dairy free fruit loaf and spotted this recipe of old. Old In terms of it dates back to the era of rationing and WW2 as does not use egg or fat. So I give you and ultimately him after school Be Ro Granny cake:

225g (8oz) self raising flour
good pinch salt
25g (1oz) brown sugar
50g (2oz) chopped walnuts
75g (3oz) raisins or sultanas
15ml (1 tbsp) golden syrup
150 ml (quarter pint) oat milk
( I missed out the walnut and replaced with chopped apricot; used golden caster sugar)

Heat the oven to 180C, 350F, gas mark 4. Grease a 15cm (6inch) round cake tin or small loaf tin.

Place all dry ingredients in a bowl, add walnuts and fruit.

Beat to a very soft mixture with syrup and milk.

Place in the cake tin and bake for 45 minutes.

Brush the top with golden syrup or honey whilst still warm.


2 thoughts on “Vintage granny loaf

  1. I like that you are able to come up with alternatives that meet everyone’s needs! Feeding growing boys is tough (or at least coming up with enough viable parent-friendly options to keep them satisfied.)


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