About this recipe:This is a muffin recipe I adapted to make a light fruit loaf. I added the cranberries for extra flavour. Both the cranberries and dried fruits are soaked in black tea. This is really easy to make and eat.
Put the dried fruit and dried cranberries in a bowl and pour in the hot black tea. Soak for 2 hours.
Preheat the oven to 180 C / Gas 4. Grease and line a 2lb loaf tin with baking parchment and a little butter.
Sift the flour, spices and sugar into a large bowl, then rub in the butter. Stir in the milk, eggs and fruit (including any tea left) until just mixed together. Don't over-mix. Sprinkle the almond flakes on the bottom of the loaf tin, if using. Put the mixture into the prepared loaf tin.
Bake for 25 to 30 minutes or until golden brown. Leave in the tin for 10 minutes to cool and then turn out, take the parchment off and leave on a wire rack to cool.
I have made this using my Sharp R-595M-A Combination Convection Microwave using the Auto Cake feature. I also use a 2lb silicone loaf tin (from TK Maxx) as you do not need to grease or line it.
The almond flakes is just for something different to try.
Altered ingredient amounts.
I made this yesterday but didnt have any mixed fruit so used what I had in the cupboard; sultanas, craisons (mix between raison and cranberry) and sour cherries. Also soaked them all in vanilla tea - turned out lovely and moist. Also cut down the sugar to 80g and still tasted great. Will definitely be doing this one again - 01 Jun 2011