Sepia Saturday, Log Fires and
Old-Fashioned Granny Loaf (Egg-Free and Fat-Free) Recipe
Sepia Saturday, Log Fires and Old-Fashioned Granny Loaf (Egg-Free and Fat-Free) Recipe
This week’s Sepia Saturday is all about National Baking Week, which runs from the 15th to the 21st October in the UK; this year’s campaign, 2012, is synonymous with Britishness: Queen’s Diamond Jubilee, first British Wimbledon finalist for 76 years, London Olympics. That’s why this year’s National Baking Week is encouraging Britain to get baking: bake with your children, bake with your friends, bake with your colleagues – whoever it may be, just get your pinny on and start experimenting……which I have been doing when I rediscovered this old recipe from the 1930’s, Old-Fashioned Granny Loaf (Egg-Free and Fat-Free), although the original recipe is just called Granny Loaf.
The main thrust of National Baking Week, is the opportunity for bake sales in order to raise money for the Great Ormond Street Hospital Children’s Charity. The money raise through National Baking Week bake sales will help enable Great Ormond Street Hospital to provide world-class care for its young patients and their families and to fund pioneer new treatments and research for childhood illness by:
- Contributing to the rebuilding and refurbishment of the hospital
- Funding the most up-to-date equipment
- Supporting research into, and development of, breakthrough treatments
- Providing accommodation and other support services for children and their families
Great Ormond Street Hospital is one of the top five paediatric research hospitals in the world, treating children with complex and life-threatening conditions who are referred to them nationally. They manage over 192,000 patient visits every year with over 60% of those being classed as intensive care cases in other hospitals. They are often their last hope……
.…..unfortunately I didn’t have time to set up a bake sale this year, but I did make a small donation and I DID bake with my daughter this week, who is staying with us this week for a break from work. And what better day to share my bake than today, Sepia Saturday; especially as my cake recipe is from a very old copy of a Be-Ro cookbook that my grandmother used to use, as does my mum……and my daughter too; it’s a well-loved and well-used family cookbook. The recipe for Granny Loaf is featured in the 24th million edition Be-Ro cookbook, as was my recipe from last week too – Rich Jam and Coconut Cake Recipe.
And the log fires? Well, have you noticed a definite nip in the air recently? I have, and along with comforting stews and casseroles, the log fire has been lit on several occasions now; the last time it was lit, we all sat around it, with a pot of tea on the side table, toasting slices of Old-Fashioned Granny Loaf and then liberally lathering them with butter……isn’t that what autumn is all about? I will now be hunting for the toasting fork, so doorsteps of home-made bread can be toasted with ease, as we all toast our feet, after a long session cleaning the hen hut! It will soon be time to rake up the leaves and make a bonfire too…..and I must also start thinking about baking for the festive period…….that’s it for today however, I am off to prepare a family supper, see you all later, and have a wonderful weekend, Karen.
An amazingly tasty fruit loaf, that was popular during WW2 due to the fact that it is fat-free, egg-free and only uses a scant amount of sugar and mixed fruit, which were rationed or hard to source. This fruit loaf may appear frugal, but it’s packed with flavour and is wonderful when served warm with butter (during non war-time days!), or when toasted the next day. I add mixed spice to the loaf, but the original recipe does not list mixed spice or the demerara sugar for sprinkling on top. Freezes well. This recipe has been adapted from the 24th million edition of the Be-Ro cookbook.
Old-Fashioned Granny Loaf (Egg-Free and Fat-Free)
Print recipe
| Serves | 12 slices |
| Prep time | 10 minutes |
| Cook time | 45 minutes |
| Total time | 55 minutes |
| Allergy | Egg, Milk, Wheat |
| Dietary | Vegetarian |
| Meal type | Bread, Breakfast, Dessert, Lunch, Side Dish, Snack |
| Misc | Child Friendly, Freezable, Serve Cold, Serve Hot |
| Occasion | Casual Party, Christmas, Easter, Halloween, Thanksgiving |
| Region | British |
| From book | Be-Ro Home Baking 24th Million Edition |
Ingredients
- 8 ozs (225g) self raising flour (I use Be-Ro)
- pinch salt
- 1 oz (25g) brown sugar
- 2 ozs (50g) chopped walnuts
- 3 ozs (75g) dried mixed fruit (including mixed peel)
- 2 x 15ml tablespoons golden syrup
- 1/4 pint (150mls) milk
- demerara sugar (for sprinkling)
Optional
- 1/2 teaspoon mixed spice
Note
An amazingly tasty fruit loaf, that was popular during WW2 due to the fact that it is fat-free, egg-free and only uses a scant amount of sugar and mixed fruit, which were rationed or hard to source. This fruit loaf may appear frugal, but it's packed with flavour and is wonderful when served warm with butter (during non war-time days!), or when toasted the next day. I add mixed spice to the loaf, but the original recipe does not list mixed spice or the demerara sugar for sprinkling on top. Freezes well. This recipe has been adapted from the 24th million edition of the Be-Ro cookbook.
Directions
| Step 1 | Heat oven to 180C/350F/Gas Mark 4. Grease a 6" inch (15 cm) cake tin or 1 lb loaf tin, or line with paper case. |
| Step 2 | Put all the dry ingredients into a mixing bowl (including mixed spice if using) excluding demerara sugar, and then add the walnuts and mixed fruit. |
| Step 3 | Beat to a sift mixture with the syrup and milk, adding extra if the mixture is too dry. |
| Step 4 | Pour or spoon the cake mixture into the prepared cake tin or loaf tin, sprinkle the demerara sugar over the top and bake for 45 minutes, or until well risen and golden brown. |
| Step 5 | Serve warm, sliced and spread with butter. Also nice toasted the next day. |
If you want to get into the Autumn spirit, please pop over to Garlic and Sapphire, Sarah Raven’s Blog, where my latest article is live……Autumn in Still Life: Bringing the Autumn Garden into your Home. And, please DO leave a comment! Karen
As this cake (loaf) has NUTS in it, I am entering this recipe into Alphabakes for October, run by Ros and Caroline, as the letter is “N” for NUTS of course!
Becs @ Lay the table says
You’ve made me very nostalgic about winter on the farm! We’d have Sunday lunch, my parents would have a snooze in the chair, then we’d have tea and a fruit loaf whilst watching Antiques Roadshow! Great pics by the way 🙂
Karen says
Thanks for your lovely comments Becs! I think your memories are the same as mine, mum cooks Sunday lunch and then she and dad have a snooze and we all look forward to Sunday tea with cold cuts, cakes and sandwiches and watch the telly!!! Karen
Franglais kitchen says
Oh my Karen, I simply loved this cake as a child. You hav ebought back memories for me and I am going to have to make this. Wonderful pics too x
Karen says
Thanks Nazima, it was a lower calorie treat than I usually make on Saturday and resonated with childhood memories for me too!
bakingaddict says
I love your sepia saturday posts. I could definitely do with a log fire now and slice of this old fashioned granny loaf – yum! Thanks for entering AlphaBakes.
Karen says
Thanks Ros, this was an easy loaf to make and the walnuts gave it a lovely nutty texture! Karen
Laura loves cakes says
You can’t beat a granny loaf…granny cake is one of my favourites and yours looks great! It’s possibly the best partner to a cup of tea when it comes to cake! 🙂
Karen says
Thanks Laura, I LOVE granny loaf too and it is SO easy to make too! Karen
Mathanki says
Hi,
I’m eager to try out this recipe, but please help me out… What is golden syrup? Is it honey? I don’t think we get it here in supermarkets. How do you make it, or is there is substitute?
Karen says
THanks! Golden Syrup is Corn Syrup, well not quite, but that us the nearest substitute, although you can use honey too.
Gill Bland says
Looks like a great “I want to bake but I have an empty fridge” recipe.
Karen Booth says
Exactly Gill! Very few ingredients! Karen 🙂
Tink Rhonda Lee Mse says
This looks really nice, my boyfriend would love it.
Karen Booth says
Thanks! And, it is VERY easy to make too!
Clare Webb says
Thanks – I’ve passed this recipe onto my brother who’s just found out his daughter’s allergic to egg so has to be careful what they make.
ashleigh says
Looks amazing – especially with butter melting on it!
Fiona Matters says
What an interesting recipe that is both egg and butter free! Use gluten free flour and lactose free milk and you’d only be left with nut allergies! Looks lovely too. Which is important after all…
Fiona Matters says
I love your picture! The cake is still so warm it’s melting the butter. Fabulous.
Fiona Matters says
I love the idea of this. I know someone with a severe egg allergy and it’s always tricky to know what to cook for them. I adore eggs and tend to put them in everything!
Michelle Wilson-Taylor says
Hi, this cake looks delicious and just what I am looking for to bake tomorrow as a gift for my neighbours for the 75th VE Day celebrations. Due to Covid 19 we are all isolating and I thought it would cheer everyone up. The only problem is I don’t have any walnuts, could I use chopped hazelnuts or would that not work? I look forward to a reply but as I realise most of the other posts on here are from many years ago I fear I may have left it too late (might just try it with hazelnuts anyway and keep my fingers crossed)
Karen Burns-Booth says
Thank you so much Michelle 🙂 I DO try to reply to all comments on new and old posts and I appreciate you taking the time to come here and leave your comment! Yes, hazelnuts will work, as hopefully you will have discovered, do let me know how the loaf turned out, Karen 🙂
Wendy Partridge says
This is absolutely delicious toasted and buttered. So easy and quick to make it has become another of my go to recipes. Thank you so much for sharing these recipes.
Karen Burns-Booth says
My pleasure Wendy!