Fruit Loaf Recipe Delia Food

EASY FRUIT LOAF

Steps:

• 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.

FAVOURITE FRUIT LOAF

Steps:

• Sieve the flour into a bowl and cut in the margarine.
• Rub in the margarine until it resembles breadcrumbs.
• Wash the fruit and roll in a little flour (stops it sinking).
• Add the fruit and sugar to the flour and mix.
• Beat the egg and gradually add to the flour mixture.
• Grease a loaf tin.
• Pour the mixture into the tin and bake for approx 50 minutes at gas mark 5.
• Test the loaf by inserting a clean knife; if it emerges clean, it's cooked.
• NB-Most times I make this I double the recipe, as it gets eaten so quickly!

DERBYSHIRE FRUIT LOAF

Steps:

• Put the dried fruit and the sugar into a mixing bowl, add the hot tea and leave to soak overnight.
• The next day, preheat oven to 300 degrees.
• Spray and line a 7 inch cake pan or a loaf pan.
• Stir the egg, flour, spices and the marmalade into the fruit, sugar and tea mixture. Pour into the cake pan or the loaf pan.
• Bake for 1 1/2 -2 hours until firm to the touch or until a skewer pushed into the cake comes out clean. Do not open the oven during the first hour of baking time.

TEA LOAF

Steps:

• Mix the sultanas, raisins and orange zest in a large mixing bowl. Pour over the tea and cover the bowl. Leave to sit for a minimum of 6 hours or ideally overnight to allow the dried fruit to soak up all the liquid.
• Heat the oven to 180C/160 fan/gas 4. Grease and line a 900g loaf tin. Add the eggs, flour and sugar to the soaked fruit, ensuring everything is well combined. Spoon the mixture into the tin and place in the centre of the oven for 1 hour 30 mins or until firm to the touch. Leave to cool in the tin for 15 mins before transferring to a wire rack.
• Cut into thick slices and serve with butter. To store, wrap tightly and keep in an airtight container for up to five days. The loaf will taste even better after a few days.

SPELT FRUIT LOAF

Steps:

• Bush a baking tray with oil to lightly grease. Combine the yeast, sugar, water and sesame oil in a small bowl. Set aside in a sarm place for 10 mins, or until foamy.
• Combine flour, quinoa, salt, bread improver, xantham in bowl. Make a well in the centre and pour in the yeast meixture. Still till well combined with wooden spoon. Knead for 5 minutes until smooth and elastic. Place in oiled bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm place to prove for 30 - 40 minutes until dough doubles in size.
• Preheat oven to 200°C Turn the dough out onto a lightly floured surface. Add the fruit/nut mix and knead until fruit is corporated and dough is elastic. Shape dought into a 30cm long log. Brush with egg and sprinkle both sides with the seeds. Place on prepared tray. Set aside in a warm place for 20 mins or until doubled in size.
• Bake for 20 minutes. Reduce temperature to 180 C for a further 20 minutes or until brown and loaf sounds hollow when tapped on the base. Turn onto oven rack to cool.

FRUIT LOAF

Steps:

• Measure fruit, mixed spice, butter, brandy and sugar and put in a saucepan add cup of black tea
• Gently bring to the boil and leave to cool for approx 20 mins
• Turn oven to 170c / 180c and line a loaf tin with grease proof paper
• Mix in flour and egg and transfer to baking tin
• Put in centre of oven for approx 60 / 80 mins