Easy Fruit Loaf

"An easy to make fruit loaf using sultanas or a mixture of dried fruits. Serve buttered with tea or coffee for a change from cookies."
 
Easy Fruit Loaf created by TasteTester
Ready In:
55mins
Yields:
Units:

ingredients

directions

  • Heat gently together in a pot on stove top the water, sugar, dried fruit and butter until butter melts and sugar dissolves.
  • Allow to cool for a few minutes then stir in flour and spices and baking soda.
  • Pour into a large loaf pan which has been greased and floured or bottom lined with baking paper and bake at 350'F for 45 minutes or until a cake tester comes out clean.
  • Remove from oven and leave to cool in tin for 10 minutes then tip out onto a wire rack to finish cooling.
  • Serve cut in slices and buttered.
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RECIPE MADE WITH LOVE BY

@Jen T
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  1. megmac46
    My new go to recipe for a quick and easy loaf. It is so easy to make. No mess no fuss and delicious. My mum used to have a similar recipe back in Scotland. I am so glad to have found this one.
     
  2. Emma W.
    When the recipe said “flour” I thought it would be plain flour as it had a bit of baking soda in the recipe..turns out I was wrong! Use self raising flour! Yet another American recipe for the chooks!
     
  3. lattionwells
    Wonder if frozen fruit would be ok if I thawed it then used the juice in place of water and reduce sugar ton1 cup...
     
  4. nattle
    Fantastic recipe, so easy. I made a couple of changes to the recipe. The first was that I halved the sugar down to 1 cup and with all the fruit, my husband thought that the flavour was even better. The second thing I did was when making it I put the liquid into the flour mix. I've now made this recipe about 3 times and it will stay a staple.
     
  5. RadhaC00
    I just made this on Tuesday. Its so moist and scrumptious! I added dark and golden raisins. I also put in rum extract. I went ahead and put 1 cup brown sugar and 1 cup golden sugar. For richness, I like to add 1/4 cup mascapone. I baked covered with foil while rotating a couple of times. Then off it went to my relatives in Minnesota. They can't stop complimenting me. Its a real quick way of making a loaf. Its not a fruit cake so not quite as dense. I am pleased that the texture holds up well even with no eggs. This is a delicious loaf!
     
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