Recipe Centre

Festive fruit loaf

Ingredients
125 g dried apricots, quartered
200 g whole red glacé cherries
100 g whole green glacé cherries
75 g seedless raisins
125 ml stoned prunes, halved
200 g brazil nuts, coarsely chopped
100 g pecan nuts, coarsely chopped
100 g ground almonds
2 ml baking powder
3 extra-large eggs
30 ml honey
10 ml vanilla essence
2 drops almond essence (optional)
icing sugar
whole glacé fruit (optional)

Method:
Preheat the oven to 150 ºC (300ºF). Line a medium-sized cake tin with wax paper or aluminium foil and spray well with non-stick spray. Mix the fruit and nuts in a large mixing bowl. Add the ground almonds and baking powder and mix gently. Beat the eggs until light and creamy. Add the honey and essences, beating well. Add to the fruit mixture and mix well. Turn the mixture into the prepared cake tin and firmly press into the tin using a spoon. Bake for about one to one and a half hours or until the loaf is done and firm. Ensure that the sides of the loaf do not burn. Cool the loaf in the tin before turning out onto a wire rack. Remove the aluminium foil or waxed paper. Store in an airtight container. Dust with a little icing sugar just before serving and decorate with glacé fruit if desired. Makes a medium-sized loaf.

Recipe From : YOU December 24, 1992

Recipe from YOU : December 24, 1992 See what YOU has in store this month. Subscribe now and save!