Trinidad Sweet Bread

Preheat the oven to 350°F (175°C) and grease a 9-inch loaf pan with margarine or non-stick spray.

Combine the raisins, currants, mixed peel, and maraschino cherries in a bowl, then pour the water or milk over them and let soak for 10 minutes to soften the fruit.

Cream together the margarine and sugar until light and fluffy, about 3–4 minutes of mixing.

Beat in the egg until fully incorporated, then add the vanilla extract and Angostura bitters, mixing well.

In a separate bowl, sift together the flour and baking powder to ensure even distribution of the leavening agent.

Gently fold the flour mixture into the margarine mixture alternately with the soaked fruit and its liquid, beginning and ending with the flour.

Fold in the grated coconut until evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake for 55–60 minutes until a skewer inserted into the center comes out clean or with only moist crumbs.

Remove from the oven and allow the bread to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.