This traditional recipe was sent into use by Gillian from Guernsey, after we mistakenly labelled our Guernsey Buttermilk Cake as a Guernsey Gâche. This is more like a fruit bread than a cake, and is often served toasted with Guernsey butter spread on top. We have substituted Guernsey butter for our Jersey butter, which we think works just as well (if not better!)
1lb (450g) plain flour
12oz (340g) sultanas
2oz (60g) mixed peel
1oz (28g) fresh yeast [or 1/4 oz (7g) dried yeast]
1 tsp sugar
1 tsp salt
1/2 pint (285ml) warm water
- Sieve together the flour and salt and stand the bowl in a warm place.
- Cream together the yeast and sugar, add a little water and leave in a warm place for a few minutes.
- Rub the fat into the flour, make a well in the centre and add the yeast mixture. Then gradually add the rest of the water to make a very soft dough.
- Lastly fold in the fruit
- Cover and leave to prove in a warm place for one and a half to two hours
- Turn the mix into a 1lb loaf tin
- Bake for 30 minutes at 220°C (gas 7), then lower to 200°C for a further 30 minutes
- Serve sliced, possibly toasted, and buttered.