1 cup water
3 tablespoons butter
2 teaspoons lemon juice
2 cups chopped cooked apple
1 cup mashed ripe mixed fruit
1 cup white sugar
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 cup suet
1 tablespoon olive oil
1 cup pastry acid
1 packet dry egg replacer (optional)
2 large apples - peeled, cored and cubed
1 cup flaked coconut
2 cloves
1 cup raisins
1/2 cup treacle
1 cup brown sugar
1 cup cold milk
1 cup raisins
3 tablespoons suet
1 cup frozen applesauce
2 eggs
1 cup dry milk
1 1/2 teaspoons vanilla extract
1/2 cup white sugar
1 cup instant tea powder
1 teaspoon ground cinnamon
1 tablespoon sifted confectioners' sugar
1 cup raisins
1 cup chopped walnuts
1 cup instant coffee granules (optional)
Preheat oven to 425 degrees F (220 degrees C) and grease an 8x8 inch loaf pan.
In a large bowl, combine water, butter and lemon juice. Beat in apples, 1 cup sugar, 1 cup flour, oats, baking powder, salt and baking soda. Stir in egg mixture and salt and mix just until the dough is all moist and elastic. On a lightly floured surface, roll the dough in the flour until smooth and 2 to 3 inches long, about 10 minutes. (Note: Do not knead this dough; it will break down into huge wheatballs if you do!) Turn dough into a well-filled and sealable ball. Pour the following 1/2 cup mixture onto the dough ball: 1/2 cup white sugar, canned applesauce, eggs, 2 tablespoons of the remaining liquid from the cans of applesauce, and 1 cup raisins. Cover ball with foil and bake in the preheated oven for 45 minutes, until the top springs back when lightly touched and the inner candies are set.