Spiced Fruit Loaf - a favourite recipe from Annabel Langbein

I am surprised that I haven't posted this spiced fruit loaf from Annabel Langbein previously, as it is so rich and aromatic.  I regularly boil double the ingredients for the fruit mixture and store the other half in the freezer ready to defrost and cook next time.  You can also bake smaller loaf tin sizes and store the cooked cakes in freezer for later on.  Although it seems like a long preparation time, the actual hands-on work is only 10 -15 minutes. The mixture does not use any eggs so is a useful recipe if you are baking something for those who are avoiding eggs. Another bonus is that the cake keeps for several days if stored in an airtight container and away from Wilbur. 

     Enjoy!  Colleen

Spiced Fruit loaf. Feed Your Inner Cook

Preparation    10 - 15 minutes
Cooking          5 minutes boiling, 30 - 60 minutes cooling  then 1 hour bake approx.  

                       Cool cooked cake 30 minutes.

Ingredients

To Boil then cool
 1 cup sugar
50 gram butter
1 cup sultanas
1 cup dates – chopped
1 tablespoon honey or 1 tablespoon golden syrup 
1 ¼ cups water 
 Then add:
1 ½ teaspoons mixed spice
1 ½ teaspoons ground ginger
½- 3/4 cup walnuts - chopped.   Or use pecans
½ teaspoon Vanilla Extract
¼ teaspoon salt
 2 cups Plain flour  - sifted with:
1 teaspoon Baking Powder
1 teaspoon Bicarbonate of Soda
 
Method
 
Preheat oven to 160 ˚C.
Prepare a large loaf tin (approx. 23cm x 14 cm)  Or  smaller loaf tins (cooking time will differ)
 
On the stovetop, use a medium size saucepan, add the sugar, butter, sultanas, dates, honey and water. Bring to boil. Simmer for 5 minutes then remove from heat.
TIP: Best to pour into a wide bowl to help it cool.  Leave to cool for 30  - 60 minutes.
 
When mixture has cooled - Stir in the spices, nuts, vanilla and salt.
Add the combined sifted flour, baking powder and bicarb. 
Stir through but do not overwork or the flour will toughen.
Pour into the prepared loaf tin
Bake for 50 min – 1 hour until skewer comes out clean. Smaller tins bake for reduced time.
Leave in pan to cool for 15 minutes before turning out onto a wire rack to cool.
 
Option
Upon taking out of the oven, whilst still very hot baste with a little rum or brandy – a bit less than a cap full.

TIPS AND HINTS  I regularly Boil double the fruit quantity and freeze half for next time. Just defrost and continue as per recipe.  I find that half the boiled mixture should weigh approx 870 gram.

                 Enjoy!  Colleen