Spicy Buttermilk Fruit Loaf
500 ml flour
125 ml butter
250 ml sugar
5 ml bicarbonate of soda...
10 ml mixed spice
5 ml cinnamon
3 ml nutmeg
125 ml currants
125 ml candied peel, finely chopped (or 125 g chopped dates)
15 ml syrup or honey
300 ml buttermilk
500 ml flour
125 ml butter
250 ml sugar
5 ml bicarbonate of soda...
10 ml mixed spice
5 ml cinnamon
3 ml nutmeg
125 ml currants
125 ml candied peel, finely chopped (or 125 g chopped dates)
15 ml syrup or honey
300 ml buttermilk
Preheat the oven to 180 C and grease two large jam or fruit tins (10 cm diameter and 11.5 cm high) with butter or nonstick spray. Line the base of each with baking parchment or greaseproof paper and grease as well.
Sift the flour into a bowl and rub in the butter.
Add the sugar, bicarbonate of soda, spices, currants and candied peel (or dates) and mix well. I never seem to have peel so I always use dates which are perfect in this cake. Mix the syrup or honey with the buttermilk and add to the flour mixture, stirring until blended.
Turn the batter into the prepared tins and bake. The recipe says to bake for an hour and a half but I find an hour is more than sufficient. As all ovens are different just test it with a skewer and when it comes out clean it is done.
Cool in the tin for 15 minutes before turning out. Leave to cool completely and serve the slices with butter
Sift the flour into a bowl and rub in the butter.
Add the sugar, bicarbonate of soda, spices, currants and candied peel (or dates) and mix well. I never seem to have peel so I always use dates which are perfect in this cake. Mix the syrup or honey with the buttermilk and add to the flour mixture, stirring until blended.
Turn the batter into the prepared tins and bake. The recipe says to bake for an hour and a half but I find an hour is more than sufficient. As all ovens are different just test it with a skewer and when it comes out clean it is done.
Cool in the tin for 15 minutes before turning out. Leave to cool completely and serve the slices with butter
