Fruit & Nut Loaf

The recipe I used for this loaf was actually titled Sultana Loaf, but I didn’t have enough sultanas in the store cupboard and had to improvise, I used cranberries and chopped nuts to make up the shortage on the sultanas, it turned out ok, but I think I should have added a splash of milk to the mix because it turned out rather dry, still edible tho 🙂

Ingredients :-

  • 170g / 6oz butter
  • 170g / 6oz soft light brown sugar
  • 3 room temperature eggs, beaten
  • 285g / 10oz self raising flour
  • 340g / 12oz sultanas (I only had 170g the rest was made up with cramberries and nuts)
  • grated zest of 1 orange
  • 1 teaspoon mixed spice

Method :-

  1. Heat the oven to 180 degrees C / 350 Degrees F / Gas Mark 4
  2. Take a 2lb loaf tin and pop in one of those fab loaf liners you get from lakeland
  3. Cream the butter in a large bowl using an electric beater until it is soft.   Add the sugar and beat until pale and fluffy
  4. Add beaten eggs a little at a time, beating well between each addition.   If the mixture starts to curdle, beat a little of the measured flour.
  5. Fold in the flour, sultanas, orange zest, mixed spice and mix well.
  6. Put into the prepared loaf tin and bake in the centre of the oven for 1-1 1/4 hours.   If the cake starts to get too dark, cover it with a sheet of greaseproof paper and turn the oven down to 150 degrees C / 300 Degrees F / gas Mark 2.   Extend the cooking time if necessary.
  7. The cake is ready when a skewer inserted into the centre comes out clean.   Allow the cake to cool for 10 mins before turning out onto a wire rack to cool completely.

Recipe Courtesy of Leiths Baking Bible ISBN 0-74765-8189-4

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2 thoughts on “Fruit & Nut Loaf

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