Granny Cake

Granny Cake is a homey loaf you can enjoy any time. It goes from start to slice fast, without nurturing a sourdough starter. It helped England get through a war, it’ll nourish and sustain us through the pandemic, with a little pleasure and sweetness besides.

With a shout out and thanks to lavenderandlovage.com.

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Ingredients

1-3/4 cups unbleached all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 tablespoons brown sugar or evaporated cane sugar
3 tablespoons chopped walnuts
1/3 cup dried mixed fruit such as raisins, dried cranberries, chopped dried apricots
2-1/2 tablespoons molasses or agave
3/4 cup almond milk or other plant-based milk
1/2 teaspoon cinnamon
pinch nutmeg

Instructions

Preheat oven to 350 degrees. Lightly oil a 9 X 5” loaf pan.
In a large bowl, sift together, flour, baking powder, cinnamon, and brown sugar. Add the nuts and dried fruit. Then add the almond milk and molasses or agave, and wonder why the batter is so dry. It’s okay. It’ll work.
Spoon batter into the prepared loaf pan. Bake for 40 to 45 minutes, or until your kitchen smells fruity and sweet and tester comes out clean. Loaf will have a firm crust.
Allow to cool slightly. Then turn out, slice, and enjoy. Wrapped and refrigerated, it keeps well for days.

Notes

I’ve substituted plant-based milk here, and added more than the original recipe calls for. I’ve also substituted molasses or agave for golden syrup, beloved in England but harder to source in the States.