Festive fruit loaf

Recipe from: 12/24/1992 12:00:00 AM
Ingredients 15
Servings 1
Time

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.
 

Read more on: bake  |  fruit
 

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