Fruit Loaf

Fruit Loaf

4 ozs (113gr) margarine
4 ozs (113gr) sugar
1 cup water
1 cup mixed fruit
(I have been using my own dried fruit and using up to 3 cups full with no other changes)
1 teaspoon bicarbonate soda
½ teaspoon mixed spice
Bring all to the boil and cool.

1 beaten egg
1 cup self raising flour
1 cup plain flour
Bake 190ยบ C for 1 hour in a loaf tin. (I have a fan oven and find 50 to 55 mins is about enough - check to see if skewer comes out clean)

Can be eaten straight away when cool or to keep pierce in several places with a skewer and pour over some brandy to taste. Wrap in foil. Pour brandy over at regular intervals.

This really is a very quick and easy recipe and was given to me a number of years ago by friend Janey in South Africa.

Note: I often use this recipe doubling the mix to make a bigger cake. I have used it for birthday and Christmas cakes but then add a bit of extra fruit plus some cherry halves. Diane

Note: If no self raising flour in the house I mix 1 teasp of baking powder to 1 cup of cake flour. Diane 


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