Traditional Newfoundland Partridgeberry Nut Loaf
This recipe is so quick and easy and you will keep in your favourites to make again and again, partridgeberries are good anytime of the year fresh or frozen.
This recipe is prefect for any berry type if you don't have access to partridgeberries, remember to always coat the berries in flour first then fold it into your batter mixture. This will stop the berry from falling to the bottom of your cake or loaf.
I will share with you a link to another recipe you may like to try sometime. Traditional Newfoundland Cranberry Sauce
I will also share with you a link to my Cookbook that was released in February 2017. Enjoy
- Butter - 1 1/2 Cups
- Sugar - 1 Cup
- Eggs - 3 large
- Vanilla - 1 1/2 Tsp
- Flour - 3 Cups
- Baking Powder - 1 1/2 Tsp
- Evaporated Milk or Fresh - 1 Cup
- Partridgeberries - 1 Cup
- Walnuts - 1/2 Cup
- Cream together butter and sugar.
- Add eggs one at a time mix well until light and fluffy.
- Mix in vanilla.
- Then sift flour and baking powder into mixture.
- Folding dry ingredients with creamed mixture, don't over mix, then slowly add room temperature evaporated milk to your mixture.
- Fold partridgeberries that have been rolled in flour to your mixture and chopped walnuts. Grease or line with parchment paper one large loaf pan or two small loaf pans.
- Bake in a 350° pre-heated oven for 45 minutes to an hour depending on your oven, always check the middle of your cake first with a toothpick before removing it from the oven, if it comes out dry it's done if wet close door and leave for another five minutes or so then check again. Don't over bake your partridgeberry nut loaf this will make your loaf dry.
- Remove loaf from oven let set in loaf pan for 5 to 10 minutes before removing it from the pan. You may need to run a knife around the sides to remove from pan if it's stuck or remove parchment paper.
Icing Lemon glaze
1/2 Cup Powdered icing sugar
1/2 Tbsp Butter
1 Tbsp Water or Milk
1 Tsp lemon juice
1. Mix butter and powdered icing sugar together.
2. Add water, lemon juice and zest continue mixing.
3. When completed pure over Partridgeberry nut loaf.
( Please note: I made an error at the beginning of this video, calling evaporated milk, condensed milk then I corrected it close to the end. Please accept my apologies for this error, the recipe calls for 1 cup evaporated milk or fresh milk.) Thank you Bonita
Partridgeberries are a sour berry that is picked in late summer or early fall, they look a lot like cranberries but smaller. Most people usually make partridgeberry jam or jelly with them. But there are still a few that like to bake loafs, pies and cakes with them.
This recipe is one I have enjoyed making for years, partridgeberries are my favourite berry and I can’t get enough of, so when I get the chance the pick them or if someone gives me some I would freeze a few for the winter months. Then I will make jams and jellies and bottle them for the long winter months as well.
Because partridgberries are a sour berry they mix will with apples to make a cobbler or pies.
These are two links to more delicious ways to cook with your fresh or frozen partridgeberries.
Please take the time to leave me a message before you go and seat back with a cup of tea or beverage of choice and enjoy my step by step video on how to make this delicious Baked Partridgeberry loaf, Thank you so much for visiting my website today and reading my blog. I love sharing my recipes with you and your family to help make your job easier and to put a lovely meal on the table. From my kitchen to yours, have a wonderful day and enjoy baking these recipes I’ve shared with you today.
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