Monday, 16 November 2015

Festive fruit loaf

Festive fruit loaf

Boiling the fruit intensify's the rich taste of this fruit loaf.


250 g (1 cup) Moir’s Glacé Fruit Mix
50 g (¼ cup) Moir’s Red Glacé Cherries
370 g (2 cups) Safari Dried Fruit Cake Mix
125 g (½ cup) margarine
90 g (½ cup) brown sugar
250 ml (1 cup) water
5 ml (1 tsp) Moir’s Bicarbonate of Soda
125 ml (½ cup) brandy, sherry or apple juice
210 g (1½ cup) cake flour
5 ml (1 tsp) Moir’s Baking Powder
1 extra large egg, beaten


Preheat the oven to 150ºC.
Place the first eight ingredients in a large, heavy-bottomed pot and boil together for 20 minutes over a low heat. Cool.
Stir in the brandy.
Sift flour and baking powder and add to fruit mixture.
Add beaten eggs and mix well until all flour is incorporated. Bake in a greased 13 x 30 cm loaf pan for 1½ hours.
Leave to cool completely before turning out.
Makes 1 loaf

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