Granny Loaf is a traditional recipe that was popular during the rationing of WW2, because it is egg and fat free and uses a generous helping of currants, raisins and mixed peel to add sweetness, so you need less sugar. While it might sound frugal, this soft, golden brown fruit cake is a delicious treat, particularly when served warm or toasted with plenty of butter. It’s the perfect, healthier snack for elevenses, teatime or after school.
Self Raising Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin, Raising Agents: E450, E500, E516), Tea Infusion (Water, Black Tea), Currants 11%, Raisins 11% (Raisins, Sunflower Oil), Demerara Sugar, Candied Mixed Peel 5% (Orange Peel, Lemon Peel, Glucose-fructose Syrup, Sucrose, Acidity Regulator: E330, Preservative: E202), Glace Cherries 5% (Cherries, Glucose Fructose Syrup, Sugar, Acidity Regulator: E330, Preservative: E202, Colour: E127), Egg, Baking Powder (Raising Agents: E450i, E500ii), Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Preservative: E202, E282.
May contain traces of Nuts & Peanuts.
Energy kJ 983
Energy kcal 233
Fat g 0.8
Of which saturates g 0.2
Carbohydrate g 55.8
Of which Sugars g 35.4
Protein g 3.3
Salt g 0.4
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