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Dessert

Bajan Sweet Bread I

A sweet loaf made with coconut, raisins, cherries, nutmeg, almond essence, evaporated milk, and sugar.

From the Recipes Wiki (Fandom) · 14 ingredients
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Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Bajan Sweet Bread I

Oven180°C (350°F)
Timeabout 1 hour

Ingredients

Directions

Prepare

  1. Lightly grease 28 cm x 11.5 cm loaf tins using shortening.

  2. Heat oven to 180°C (350°F).

Make and fill the dough

  1. Cream sugar, shortening and margarine together in a bowl.

  2. Add flour, salt, grated coconut, cut raisins and cherries, add nutmeg and mix well.

  3. Add almond essence, Grace Evaporated Milk and enough water so that when mixed, a firm dough is formed.

  4. Divide the dough into two and fill loaf tins.

Bake and serve

  1. Using a knife, cut a diagonal criss‑cross pattern on the top of each loaf and sprinkle sugar over the top. (Sugar water may be brushed on instead of crystals).

  2. Bake in the center of the oven for about 1 hour until a skewer inserted into the center of the loaves comes out clean.

  3. Leave to cool in the tins, then turn out and serve sliced.

Nutrition, whole recipe (rough)

1206Calories
26 gProtein
50 gFat
169 gCarbs

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Coconut1/2 cup shredded (40g)283
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Cherry1 cup (138g)87
Grape1/2 cup (76g)62
Sugar1 tbsp (12.5g) granulated49
Nutmeg1 tsp ground (2.2g)12
Almond1 almond (1.2g)7
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Raisin + almondtop 2% of all pairs
    Smell alikemoderate
    Cooked together1,781 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  3. Coconut + almondtop 3% of all pairs
    Smell alikestrong
    Cooked together1,093 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  4. Nutmeg + almondtop 4% of all pairs
    Smell alikestrong
    Cooked together2,115 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the structure of the dough so the loaves hold their shape when baked.
Brown sugar
Adds sweetness and moisture, and helps the crumb brown during baking.
Shortening
Adds fat for tenderness and a crumbly, moist texture.
Grated coconut
Adds fat and moisture, giving the loaf richness and chew.
Evaporated milk
Adds moisture and milk solids that help the crumb brown and soften.

The step that matters

Adding water to the dough. Enough water must be added to form a firm dough. Too little leaves the dough crumbly and dry, while too much makes it sticky and dense, affecting the final texture of the loaf.

Swap the coconut

How well each one fits the dish's main ingredients (sugar, flour, raisin, nutmeg, almond, evaporated milk):

  1. Vanillafits better
  2. Coconutthe original
  3. Figfits about as well
  4. Cherryfits less well

Fit is the average pairing score against sugar, flour, raisin, nutmeg, almond, evaporated milk. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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