Prune and orange brandy loaf

Recipe from: 8/20/1998 12:00:00 AM
Ingredients 19
Servings 0
Time

Ingredients

  • LOAF
  • 250
    ml
    butter
  • 725
    ml
    castor sugar
  • 2
    eggs, lightly whisked
  • 125
    ml
    boiling milk
  • 5
    ml
    rooibos tea leaves
  • 565
    ml
    cake flour
  • 5
    ml
    bicarbonate of soda
  • pinch salt
  • 250
    ml
    stoned, chopped prunes
  • 125
    ml
    chopped almonds
  • 10
    ml
    finely grated orange rind
  • 5
    ml
    vanilla essence
  • BRANDY SYRUP
  • 125
    ml
    sugar
  • 65
    ml
    strong rooibos tea
  • 15
    ml
    brandy
  • 2
    ml
    finely grated orange rind
  • 7
    ml
    butter
 

Method

 
Preheat the oven to 180 °C and spray a 26 x 9 x 7 cm loaf tin with non-stick spray or butter lightly. Cream the butter and sugar together until light and fluffy. Beat in the eggs a little at a time. Pour the hot milk over the tea leaves and leave to draw until strong. Strain. Sift the dry ingredients together and add to the butter mixture, alternating with the strained milk and tea mixture. Add the chopped prunes, nuts, orange rind and vanilla essence, mix and turn into the prepared loaf tin. Bake for one hour or until a testing skewer comes out clean. Meanwhile prepare the brandy syrup. Mix all the ingredients in a fairly small saucepan and stir over medium heat until the sugar has dissolved. Bring to the boil and simmer slowly for two minutes. Prick the loaf as soon as it comes out of the oven and spoon the syrup over the top. Return to the oven for five minutes. Cool in the tin before turning out and slicing. Makes a large loaf.
 

Read more on: bake  |  fruit
 

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