Lightly Spiced Fruit Loaf - Great with a cuppa!

First of all you'll need to indulge me a little whilst I say Hello and give big hugs to Rachel, Natallie, Nwabisa, Lucy, Abi, Sue, both Ruths, Christian, Elizabeth, Debbie, Amanada (in Wales), and the other members of my amazing Friday Group that I may have forgotten.  Love ya ladies!

Anyway, on to the recipe.  This recipe is perfect for a shared morning or afternoon tea.  It reminds me of my Friday Group - it's traditional with a twist, warm and spicy, somewhat fruity, sweet enough but not OTT, comforting, easy to make, never fails to cheer you up, and great with a cuppa LOL 

This recipe is a fab way to use up dried fruit you may have left over from Christmas baking, is really cheap, and really easy to make.

Makes 2 loaves, because 1 isn't emough and it's good to share ;oP

500ml water

500g dried fruit (I used a mixture of sultanas, apricots, cranberries and dates)

50g butter

1½ cups sugar

2 heaped Tblsp golden syrup

1 tsp salt

1 tsp cinnamon

2 tsp mixed spice

1 free range egg, beaten

3 cups plain flour

1 tsp baking powder

1 tsp bicarbonate of soda

Preheat your oven on to 170°C.

Measure the water into a fairly large saucepan and put it over a moderate heat, before you add the dried fruit and other ingredients.

I normally add the sugar and syrup to the water and stir it until the sugar has dissolved.  Then I add the weighed fruit, butter, salt and spices and give it a good mix.  Bring the mixture to a simmer and simmer for 10 minutes, stirring occasionally.  Take the saucepan off the heat and cool the mixture to room temperature in a sink of cold water. Stir the mixture occasionally as it cools.

Whilst the mixture cools measure the flour, bicarbonate of soda and baking powder into a large bowl and mix well.  Line two loaf tins that can each hold 1 litre (4 cups) of water with non-stick baking paper or bought premade liners.

When the boiled mixture is at room temperature, stir in the beaten egg, then add the liquid mixture to the flour mixture, all at once.  Gently fold everything together until there are no more streaks of flour left.  Don't beat the mixture or the loaves will the tough and look like a mountain range.
Spoon the mixture into the loaf tins and level the top.  Bake for 45 - 60 minutes or until the centre of the loaf springs back when pressed gently, and a skewer comes out clean.  Leave the loaves to cool on a rack. You can eat the loaves warm or cold.  If you want to keep them for a couple of days (WHY?!) then keep them in the fridge or freeze them in airtight plastic bags to eat later.


Apologies for the photo, was taken on my phone just before school run LOL

I shall now get ready to be ambushed on the school run!