Sunday, 21 August 2011

Fruit Tea Loaf

Fruit Tea Loaf - very easy
This must be the easiest cake to make.  It takes 10mins to prep, and just over an hour to cook.  You can also put in what ever dried fruit you fancy.

125g butter
200ml milk
175g mixed dried fruit (I like using a cherry, berry and raisin mix)
175g caster sugar
225g plain flour
1/2tsp baking powder
1/2tsp bicabonate of soda
1 medium egg

1.  Pre-heat oven to 180C/350F/Gas 4.  Grease and line the base of a 2lb (900g) cake tin.
2.  Put butter, milk, fruit and sugar into a large pan and cook over a low heat until the butter has melted and the sugar has dissolved.  Put to one side to cool a little.
3.  Beat in the flour, baking powder, bicarbonate of soda and the egg, then pour into your tin.
4.  Place in the middle of the oven and bake for 1hr.  Look at the cake after 45mins and cover with foil if it is browning too quickly. Check the cake by putting a skewer in the centre of the cake.  If it is clear when it comes out the cake is ready.
5.  Remove from oven, and allow to cool in the tin before turning out.  You will need to run a sharp knife carefully around the edge of your tin before you do so.

This cake will keep up to a week (not in our house!!) if kept in an air tight.  Also freezes well - wrap in foil and freeze for up to 2 months.

You can find more delicious recipes here.

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