Recipe by Chef Mrs Bridges
This is a dellicious rich fruit loaf. You can vary the recipe by using Earl Grey tea or replacing a little of the tea with brandy or sherry. This is a combination of my mother-in laws recipe and one I found in a supermarket cook book. it tastes a little like a Scottish fruit dumpling. No nee to butter this loaf as it is very rich.
- 3 ounces chopped dried dates
- 3 ounces dried apricots
- 4 ounces raisins
- 4 ounces sultanas
- 1⁄4 pint cold tea (no milk! )
- 6 ounces margarine
- 5 ounces soft brown sugar
- 2 eggs
- 6 ounces plain flour (all purpose )
- 1 teaspoon mixed spice (I mixed cinnamon, ginger & all spice)
Directions See How It's Made
- Heat the oven to 180 degrees centigrade or 160 degrees for a fan assisted oven.
- Line a 9 x 4 inch loaf tin with baking paper.
- Put all the fruit into a pan and pur the tea over it. Put over a low heat and bring to a simmer, and let it simmer away gently for an hour. Add more tea or water if it looks like drying out too much. The liquid should be totally absorbed after an hour.
- Beat the margarine and sugar together until light and fluffy.
- Then beat in the eggs.
- sift the flour and mixed spice onto the mixtyre and fold inches.
- Add the steeped fruit and mix it iin well.
- Spoon the mixture into the loaf tin and bake for 1 hour, or until a skewer pushed into the middle comes out clean.
- cool in the tin for 10 minutes then remove from the tin and cool on a wire rack.