Mixed Fruit Loaf Cake – a family recipe

This is a family recipe which has stood the test of time. As long as you remeber to start it the night before you want to cook it, it is very simple to prepare. That’s probably why it has stood the test of time. It’s excellent for lunch boxes, picnics or just in the tin to have with a cup of tea.

Makes 1 900g loaf.
Preparation time: 20 mins plus overnight soaking and 1 hour cooking
Remember to start this the night before you need it 
Ingredients
225g self raising flour
175g demerera  or granulated sugar (depending on the depth of colour you want)
180 ml ml hot earl grey tea
225g mixed dried fruit ( I use sweet & tangy fruit mix)
1 egg beaten

Utensils
You will need a 900g loaf tin lined with a loaf tin liner (or if you don’t have one, grease it really well and pray it does not stick !)

Method
Pre heat the oven to 160C fan or 180C/350F/Gas mark 5
Put the mixed dried fruit in a medium bowl (preferably with a lid) and pour on the hot tea. Leave overnight for the fruit to soak up the liquid and plump up. The next day stir in the flour, sugar and the egg.

Spoon the mixture into the loaf tin and smooth the top. Bake in the oven for around 1 hour. Take it out of the oven and check its ready by inserting a thin skewer into the middle. If it is cooked it will come out clean. Leave in the tim for 10 minutes to settle and then turn out onto a wire rack to cool.

It is at its best left for 24 hours in a tin – but mine never lasts that long. Serve buttered in slices.

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3 Comments Add yours

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