Name: Prune and orange brandy loaf
Yield: 0 serving
Cuisine: Bake
Ingredients: 250.00 ml butter; 725.00 ml castor sugar; 2.00 eggs lightly whisked; 125.00 ml milk boiling; 5.00 ml rooibos tea leaves; 565.00 ml flour cake; 5.00 ml Bicarbonate of soda; salt pinch; 250.00 ml prunes pitted, chopped; 125.00 ml almonds chopped; 10.00 ml orange zest only; 5.00 ml vanilla essence; 125.00 ml sugar; 65.00 ml rooibos strong tea; 15.00 ml brandy; 2.00 ml orange zest only; 7.00 ml butter

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Ingredients (17)

LOAF

250.00 ml	butter
725.00 ml	castor sugar
2.00	eggs — lightly whisked
125.00 ml	milk — boiling
5.00 ml	rooibos — tea leaves
565.00 ml	flour — cake
5.00 ml	Bicarbonate of soda
	salt — pinch
250.00 ml	prunes — pitted, chopped
125.00 ml	almonds — chopped
10.00 ml	orange — zest only
5.00 ml	vanilla — essence

BRANDY SYRUP

125.00 ml	sugar
65.00 ml	rooibos — strong tea
15.00 ml	brandy
2.00 ml	orange — zest only
7.00 ml	butter

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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.