• Preparation Time 20 minutes + 3 1/2 hours rising
  • Baking Time 45 minutes
  • Makes 2 round loaves
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 tsp sugar
  • 1 cup water, warm
  • 2 envelopes (2 1/4 tsp/11 mL) active dry yeast
  • 1/2 cup sugar
  • 1/2 cup butter, melted
  • 2 tsp salt
  • 1 tsp grated lemon zest
  • 6 cups Robin Hood® Best For Bread Homestyle White Flour, divided
  • 4 eggs
  • 1 cup raisins
  • 3/4 cup chopped, mixed candied fruit
  • 1/3 cup pine nuts or slivered almonds
  • butter, melted
  • icing sugar (optional)

Serving Size: 2 round loaves


Serving Size: 2 round loaves

  • Dissolve 1 tsp (5 mL) sugar in warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
  • Add 1/2 cup (125 mL) sugar, melted butter, salt, lemon zest and 2 cups (500 mL) flour. Beat with wooden spoon or electric mixer until smooth and elastic. Add 2 cups (500 mL) more flour and eggs; beat 3 minutes. Stir in almost all remaining flour, using enough to make a soft dough
  • Knead dough on floured board until smooth and elastic (about 8 minutes).
  • Place in lightly greased large bowl. Turn dough to grease top. Cover with greased waxed paper and tea towel.
  • Let rise in warm place (75° - 85°F/24° - 29°C) until doubled (about 2 hours).
  • Punch Down. Turn out onto lightly floured board and knead in fruit and nuts. Divide dough into 2 equal portions.
  • Shape into round loaves and place in two well greased 8" (20 cm) deep round cake pans. Cover with tea towel and let rise in warm place until doubled (1 - 1 1/2 hours).
  • Bake at 350°F (180°C) for 35 - 45 minutes. Cover with foil if browning occurs. Remove from pans immediately. Brush lightly with melted butter. Cool on wire racks. Dust with icing sugar before serving, if desired.
  • Preheat oven to 350°F (180°C)


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