Trinidad Sweetbread

Recipe View 5 mins Preheat your oven to 350°F (175°C). Generously grease and flour two 5x9 inch loaf pans. Set aside. (5 minutes)

Recipe View 7 mins In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. (7 minutes)

Recipe View 3 mins Gradually add the beaten eggs, mixing well after each addition. Stir in the evaporated milk and almond extract until combined. (3 minutes)

Recipe View 5 mins In a separate bowl, sift together the flour, baking powder, and cinnamon. (5 minutes)

Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)

Recipe View 3 mins Gently fold in the shredded coconut, chopped dried mixed fruit, and raisins until evenly distributed throughout the batter. (3 minutes)

Recipe View 2 mins Pour the batter evenly into the prepared loaf pans. (2 minutes)

Recipe View 35 mins Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. (35 minutes)

Recipe View 10 mins Remove the loaf pans from the oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely. (10 minutes)