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