Fruit Loaf

Method11 steps · about 5 hr 15 min

1. 1

   Step 1: Weigh the sultanas (150 g), raisins (150 g) and candied cherries (100 g) into a bowl for soaking.

   Uses 150 g sultanas · 100 g candied cherries · 150 g raisins

2. 2

   Step 2: Pour the measured hot brewed Assam tea (250 ml) over the prepared fruits.

   Uses 250 ml tea (Assam) · 150 g sultanas 150 g raisins 100 g candied cherries in bowl

3. 3

   Step 3: Stir the fruit and tea, cover and leave for at least 4 hours, preferably overnight, until the liquid is absorbed.

   Soak fruit at least 4 hours · 240 minUses all measured fruit with 250 ml hot brewed tea

4. 4

   Step 4: After the fruit soak is complete, preheat the oven to 180°C conventional (356°F) or 160°C fan. Grease a 900 g (2 lb) loaf tin with separate extra butter and line with parchment or a loaf liner.

   Uses separate extra butter for greasing loaf tin and securing parchment

5. 5

   Step 5: Use the mixing bowl and spoon to cream the butter (125 g) and sugar (125g) together until well combined.

   Uses 125g dark brown sugar · 125 g butter

6. 6

   Step 6: Beat the eggs (3) into the prepared creamed butter and sugar one at a time, mixing well after each.

   Uses 3 eggs · 125 g butter 125 g dark brown sugar creamed

7. 7

   Step 7: Fold the self-raising flour (250 g) and baking powder (1 tsp) into the prepared egg batter with a large metal spoon.

   Uses 250 g self-raising flour · 1 tsp baking powder · creamed mixture with three eggs beaten in one at a time

8. 8

   Step 8: Stir the prepared tea-soaked fruit again, then fold it into the cake batter with the finely grated zest of one orange.

   Uses 1 orange · fruit soaked at least 4 hours or overnight until tea absorbed · egg batter with 250 g self-raising flour and 1 tsp powder folded in

9. 9

   Step 9: Transfer the complete prepared fruit batter to the lined loaf tin and make a slight dent along the centre.

   Uses prepared soaked fruits and zest folded into cake batter

10. 10

    Step 10: Bake the filled loaf for about 1 hour, until a skewer inserted into the centre comes out clean.

    Bake loaf · 60 minUses complete batter in 900 g 2 lb lined loaf tin with slight central dip

11. 11

    Step 11: Cool the baked loaf in its tin for 10 minutes, then transfer to a rack and cool completely before slicing.

    Rest in tin · 10 minUses cake baked 1 hour until centre skewer clean