Here is a recipe for Manx Bunloaf, which incidentally came from the 1971 Kathie Webber's International Star Cook Book (TV Times Extra) 1971. It measures up to the hand-down recipes which I have.

Ingredients:
 8 oz plain flour
 pinch of salt
 pinch of mixed spice
 pinch of nutmeg
 3/4 level teaspoon of bicarbonate of soda
 4 oz butter
 4 oz soft brown sugar
 1/2 lb sultanas
 1/2 lb currants
 1/4 lb stoned raisins
 1 oz chopped mixed peel
 1/2 level tablespoon black treacle
 buttermilk or milk to mix

Method: Sift the flour, salt, mixed spice, nutmeg and bicarbonate of soda into a bowl. Rub in the butter until mixture looks like fine breadcrumbs. Stir in the sugar, fruit and peel. Add the treacle and mix to a fairly stiff dropping consistency with buttermilk or milk.

Turn mixture into a well greased 1 lb loaf tin and bake for 2 1/2 hours in centre of oven, pre-heated to 325 deg.F or Mark 3. Test with a skewer to see if cooked.

I'll leave you to do the conversions.

Frances, I am emailing you some variations on the above, from a collection of hand downs, if you think that they could go in the IOMFHS mag. Could also copy the ingredients for several bonnags, which I think are true to taste, if you want.