Derbyshire Fruit Loaf
Yield
2 loafsPrep
10 minCook
2 hrsReady
10 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
mixed dried fruit
|
|
| 8 | ounces |
sugar
|
|
| ½ | pint |
tea
hot |
* |
| 1 | each |
eggs
|
|
| 1 | pound |
self-rising flour
|
|
| ½ | teaspoon |
mixed spice
|
* |
| ½ | teaspoon |
nutmeg
grated |
|
| 2 | tablespoons |
orange marmalade
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
mixed dried fruit
|
|
| 231.2 | ml/g |
sugar
|
|
| 237 | ml |
tea
hot |
* |
| 1 | each |
eggs
|
|
| 453.6 | g |
self-rising flour
|
|
| 2.5 | ml |
mixed spice
|
* |
| 2.5 | ml |
nutmeg
grated |
|
| 3E+1 | ml |
orange marmalade
|
*
|
Directions
Pour the hot tea over the dried fruit and sugar, leave to soak overnight.
Next day, heat the oven to 300℉ (150℃)
Grease and line a 7 inch cake tin or two 1 lb loaf tins.
Stir the egg, flour, spices and marmalade into the fruit, sugar and tea mixture.
Pour into the tin or tins and bake for 1½ to 2 hours, until firm to the touch and a skewer pushed into the cake comes out clean.
DO NOT OPEN THE OVEN DURING THE FIRST HOUR OF BAKING TIME !!! This cake will keep well.
