Malted Fruit Loaf

Name: Malted Fruit Loaf
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 1 loaf
Ingredients: 2 ounces sultanas; 1 ounce golden raisin; 4 tablespoons orange juice; 3 bananas, peeled (Medium in size and very ripe); 2 tablespoons golden syrup; 2 tablespoons malt extract; 1/2 lemon, Juice of; 4 ounces margarine, at room temperature; 8 ounces self-raising flour; 1 teaspoon baking powder; 4 ounces caster sugar; 2 eggs, beaten

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Recipe by Irmgard

From the Tate and Lyle website.

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READY IN: 1hr 45mins

YIELD: 1 loaf

UNITS: US

INGREDIENTS

Nutrition

2

ounces sultanas
1

ounce golden raisin
4

tablespoons orange juice
3

bananas, peeled (Medium in size and very ripe)
2

tablespoons golden syrup
2

tablespoons malt extract
¹⁄₂

lemon, Juice of
4

ounces margarine, at room temperature
8

ounces self-raising flour
1

teaspoon baking powder
4

ounces caster sugar
2

eggs, beaten

DIRECTIONS

Place the sultanas, raisins and orange juice in a bowl and leave to macerate for 30 minutes.
Mash the bananas with the golden syrup, malt extract and lemon juice until very soft.
Add the margarine and mash into the mixture.
Sift together the flour and baking powder and stir in to the mixture with the sugar and eggs.
Finally, fold in the sultanas, raisins and any remaining orange juice.
Spoon the mixture into a greased and lined 8" x 4" loaf tin.
Smooth over the surface and make a slight hollow in the centre.
Bake in a preheated 350 degree F oven for 1-1/4 to 1-1/2 hours or until golden brown and firm to the touch.
Leave in the tin for 10 minutes before turning out on to a wire rack to cool completely.

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