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Boston Brown Bread

This fruit filled loaf is not a traditional "Boston Brown Bread" but it's what my Aunt Emmy called it when she shared the recipe with me years ago.  
It's moist and keeps well in the fridge or freezer. 
 Spread lightly with butter or eaten plain, it's a favourite of mine.

  • 2 cups water
  • 1 lb. ( 3 cups) sultana raisins, rinsed well
  • 3 tablespoons butter

  • 1 cup sugar
  • 1 cup chopped maraschino cherries
  • 1/4 cup maraschino cherry juice
  • 1 egg, well beaten
  • 1 cup chopped walnuts or pecans

  • 2 3/4 cups flour
  • 2 teaspoons soda
  • 1/2 teaspoon salt
  1. Place 2 cups water and raisins in a saucepan and bring to a boil.
  2. Cook for 5 minutes, add butter and set aside to cool.
  3. Preheat oven  to 325º and line 2 loaf pans with parchment paper or foil.  Set aside.
  4. When raisin mixture is cool to touch, add sugar, cherries, juice, beaten egg and nuts.  stirring well with a wooden spoon.
  5. Add remaining ingredients and stir again until dry ingredients are incorporated.
  6. Spoon batter into pans and smooth tops.
  7. Bake at 325º oven for 45-55 minutes or until cake tester comes out dry.
  8. Remove loaves from pans but leave the foil or parchment paper on until they are completely cold.
  9. This loaf slices best the second day.  Store loaves in refrigerator or wrap and freeze.


  1. This looks really good Bev. It reminds me of Christmas cake. I am now craving a slice for breakfast.

  2. I'm pretty sure that's a fruit cake being called brown bread to fool us.

  3. In celebration of my 3rd year and 300th post, you and your dear readers are invited to enter my anniversary give-a-way. Please hurry, the drawing will be held on Friday, June 1, 2012.

  4. We call that farmhouse fruit cake over here in the UK.

  5. Looks real good Bev and the photo is beautiful.

  6. This sounds SO GOOD. I love breads like this.

  7. there are two blank spots in the recipe, is that supposed to be the case or are there ingredients missing?

    1. No, there are no missing ingredients. I left spaces to separate the ingredients for the different steps in the method. I didn't know how to remove the bullet dots so I left it that way. I'm so sorry if that is confusing.

  8. Yum, I've set this aside and once I'm about and feeling better I'll make this little number and add it to the tea cakes in my little tea room, thanks a bunch I love raisins and cherries,

  9. What are sultana raisins?

    1. was wondering the same thing. maybe dark raisins, not golden?

    2. Sultana raisins are made from Thompson Seedless grapes rather than the large black grapes. They are brown or golden in colour. The golden ones are treated with sulphur dioside which makes them lighter in colour and gives them a distinctive flavour. I use the brown ones in this recipe. It would probably be alright to use the black raisins but I don't think they would soften as much when they are boiled.

  10. I am going bonkers finding so many great recipes here - thank you girls - this is wonderful!

  11. I have been looking for this recipe for years. Had it many years ago then lost it. So glad to have found it again. It's so yummy :)