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4 people made this
About this recipe:
This fruit loaf needs to mature for at least 1 day before consuming. They can be kept for upto 4 weeks if wrapped very tightly. Enjoy thickly sliced for afternoon tea or elevenses.
Makes: 2 loaves
240g dried cranberries
140g dried apricots, finely chopped
180g cut mixed peel
225g butter, at room temperature
280g caster sugar
4 large eggs
1/4 teaspoon orange extract
2 teaspoons baking powder
450g plain flour
1 teaspoon salt
225ml orange juice
Extra time:1day resting ›
- Preheat oven to 160 C / Gas 2 1/2. Grease two loaf tins.
- If the dried fruit has been preserved with sulphur, place in a bowl and pour over hot water. Drain and repeat. Drain well, then pat dry with kitchen towels.
- Mix together cranberries, apricots, raisins and mixed peel with brandy. Heat in the microwave for 1-2 minutes. Set aside and let cool.
- Beat together butter and sugar until light and fluffy. Gradually add eggs, one at a time, beating well after each addition. Stir in orange extract.
- In a separate bowl, mix together baking powder, flour, salt and orange juice. Gradually mix into the batter.
- Stir in soaked dried fruit and leftover brandy into batter. Divide batter into prepared loaf tins and smooth out tops.
- Bake in preheated oven for 80-90 minutes or until a skewer comes out clean when inserted in the middle. If the cake browns too fast, place foil over the top and continue to bake. Allow to cool.
- Meanwhile, make the glaze by mixing enough icing sugar and orange juice to make a thick smooth glaze. Brush over the tops of the cakes and let set.
- Once set and cool, wrap tightly in foil and let mature for 1 day, before slicing and enjoying.
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