Fruit Loaf

  

Ingredients

• 400 g mixed dried fruit see note
• 125 g butter at room temperature see note
• 3 large eggs
• 60 ml milk, (4 tablespoons)
• 1 rounded tablespoon jam (any flavour)
• 125 g soft brown sugar dark or light - see note
• 250 g self-raising flour see note
• 2 teaspoons mixed spice (10ml)

Equipment

• Black 2-pound loaf tin with other tins
• 2lb loaf tin
• Baking parchment loaf tin liner

Instructions

1. Preheat the oven to 170°C/ 150°C fan/ gas mark 3/ 325°F
2. Either grease the tin with butter or just pop the liner in
3. Weigh the fruit into a bowl for later
4. Put all the ingredients except the fruit into a large bowl (or your mixer/food processor).
5. 125 g butter at room temperature, 3 large eggs, 60 ml milk,, 1 rounded tablespoon jam (any flavour), 125 g soft brown sugar, 250 g self-raising flour, 2 teaspoons mixed spice
6. Beat together well, but don't overdo it
7. Scrape the mixture down and mix again
8. Add the dried fruit and stir in by hand.
9. Carefully put the mixture in the tin/liner and use a knife to make a slight depression in the top of the mixture. This means you will have less of a domed top
10. Cook for 1 hour and 15 minutes, and test with a toothpick. When it comes out clean the cake is done. If not, return to the oven for 10 minutes and repeat. You may need up to 1 hour 45 mins
11. Take the cake out of the oven and leave in the tin for 10 minutes before turning out onto a wire rack to cool
12. Store in an airtight box when cool. (You can leave the liner on until the cake is served)

NOTES

Everyday Cooks Tips:

Ingredients:

Dried fruit: Use any mixture that you like. Either a ready mix, or whatever you have or like. I put cherries in mine and I don't wash them for this recipe. Just cut in half. If you like nuts add 50g of flaked almonds and 350g fruit

Butter: If it's cold, heat in the microwave for 30 sec on LOW. Repeat if necessary. Don't melt it

Brown sugar: Dark or light is fine. I prefer light in this recipe as dark brown sugar has a stronger flavour

Flour: If you don't have self-raising flour, use plain flour and add 2 teaspoons of baking powder.

Storage:

This fruit cake will keep in the fridge for at least a week. It also freezes well.

Source: Everyday cooks