John's brown sugar raspberry loaf from Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes from Around the World by Richard Sax

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute buttermilk or yogurt for sour cream.

  • Melanie on April 03, 2015

    This is the original recipe that Diana Henry refers to in Food From Plenty (in her book, blackberries are substituted for raspberries). The cake had a simple and nice flavour however we thought it was too dense / not moist enough. It is possible that I over baked it slightly however the batter was quite thick.

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