Traditional Virgin Islands Sweet Bread

Ingredients

• 8 oz Unsalted Butter (softened, cut into cubes)
• 8 oz Vegetable Shortening (room temperature)
• 1.5 cups Granulated White Sugar (fine granules)
• 4 pieces Large Eggs (room temperature)
• 3 tablespoons Ground Cinnamon (freshly ground if possible)
• 1 tablespoon Ground Clove (powdered)
• 1 tablespoon Ground Nutmeg (freshly grated if possible)
• 1 teaspoon Ground Mace (powdered)
• 1.5 teaspoons Ground Cardamom (use half the amount of other spices to avoid bitterness)
• 1 tablespoon Dried Orange Peel (finely ground)
• 2 teaspoons Active Dry Yeast (one standard packet)
• 2 cans Evaporated Milk (12 fl oz each, room temperature)
• 1/4 cup Vanilla Extract (pure extract)
• 3 pounds All‑Purpose Flour (sifted, about 10 cups)
• 1 cup Raisins (plumped, drained)
• 1 cup Walnuts, chopped (toasted lightly)
• 1 cup Dried Prunes, chopped (soaked briefly in warm water then drained)
• 2 teaspoons Salt (fine sea salt)
• 2 tablespoons Red Wine (for brushing after baking (optional))

Instructions

1. Activate Yeast

   In a small bowl combine the yeast, 1 teaspoon sugar and 1/4 cup warm milk (or water). Stir and let sit 10 minutes until foamy.

   Time: PT10M

2. Cream Butter, Shortening and Sugar

   In the large mixing bowl, add softened butter, shortening and 1.5 cups sugar. Using a wooden spoon, beat by hand until the mixture is light, fluffy and pale in color.

   Time: PT15M

3. Incorporate Eggs

   Add the four eggs one at a time, beating well after each addition until fully incorporated.

   Time: PT5M

4. Add Spices and Salt

   Stir in the cinnamon, clove, nutmeg, mace, cardamom, dried orange peel and salt. Mix until evenly distributed.

   Time: PT5M

5. Combine Flour and Liquids

   Gradually add the sifted flour, alternating with the activated yeast mixture and vanilla extract. Mix with the wooden spoon until a shaggy dough forms.

   Time: PT15M

6. Fold in Fruit and Nuts

   Gently fold the raisins, chopped walnuts and chopped prunes into the dough until evenly dispersed.

   Time: PT5M

7. Hand‑Knead the Dough

   Turn the dough onto a lightly floured surface and knead by hand for about 10 minutes, or until smooth, elastic and no longer sticks to your hands.

   Time: PT10M

8. First Rise

   Place the dough back in the bowl, cover with a clean kitchen towel, and let it rise at room temperature for 6 hours (or until doubled in size).

   Time: PT6H

9. Shape and Second Rise

   Punch down the risen dough, shape it into a loaf, and place it in a greased 12×6 in loaf pan. Cover loosely and let rise another 30 minutes.

   Time: PT30M

10. Bake

    Preheat the oven to 265°F (130°C). Bake the loaf for 2 hours 30 minutes, or until the crust is deep golden and an instant‑read thermometer inserted into the center reads 190°F (88°C).

    Time: PT2H30M

    Temperature: 265°F

11. Brush with Wine

    Immediately after removing the bread from the oven, brush the top and sides lightly with red wine (or apple juice for a non‑alcoholic version).

    Time: PT2M

12. Cool and Serve

    Transfer the loaf to a wire rack and let cool for at least 30 minutes before slicing.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

55 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine
• Instead of Vegetable Shortening: Coconut oil (solid)
• Instead of Granulated White Sugar: Brown sugar (will change flavor)
• Instead of Large Eggs: Egg replacer (for vegans)
• Instead of Ground Cinnamon: Cinnamon powder
• Instead of Ground Clove: Allspice (use half amount)
• Instead of Ground Nutmeg: Mace (use same amount)
• Instead of Ground Mace: Nutmeg (use double)
• Instead of Ground Cardamom: Allspice (use half)
• Instead of Dried Orange Peel: Orange zest (fresh)
• Instead of Active Dry Yeast: Instant yeast (use same amount)
• Instead of Evaporated Milk: Whole milk (use 2 cups)
• Instead of Vanilla Extract: Vanilla bean (use 1 bean, scraped)
• Instead of All‑Purpose Flour: Bread flour (same amount)
• Instead of Raisins: Currants
• Instead of Walnuts, chopped: Pecans
• Instead of Dried Prunes, chopped: Dried apricots
• Instead of Salt: Kosher salt (use 1 ½ tsp)
• Instead of Red Wine: Apple juice (for non‑alcoholic)

Equipment Needed

• Large mixing bowl
• Wooden spoon
• Rubber spatula
• Measuring cups and spoons
• Kitchen scale (optional)
• Loaf pan (12×6 in)
• Oven
• Pastry brush
• Clean kitchen towel
• Wire cooling rack
• Thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Cream butter, shortening and sugar until light and fluffy
• Activate yeast properly
• Hand‑knead dough until smooth and elastic
• First 6‑hour rise
• Bake at low temperature (265°F) for 2½ hours

Chef Tips from the Video

• Use equal parts butter and shortening for a tender crumb and rich flavor
• Low‑and‑slow baking preserves moisture and gives the characteristic deep amber color
• If you prefer a sweeter loaf, increase sugar by ¼ cup; adjust spices accordingly.

Troubleshooting

Storage

Refrigerator: Wrap tightly; lasts up to 5 days.

Freezer: Slice, wrap each piece in foil and freeze for up to 3 months.

Room temperature: Can sit uncovered for 1 day in a cool, dry place.

Make-Ahead Tips

• Prepare the dough the night before and refrigerate overnight for a slower, more flavorful rise
• The loaf can be baked a day ahead; reheat gently in a 300°F oven for 10 minutes before serving