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.