My Nana used to bake this if she knew we were coming to visit, and I bake it often for my family for after school snacks. It's nice to be able to serve them something that I used to enjoy when I was their age. This loaf cake is so quick and easy to make, filling because of added Weetabix, and delicious with a cuppa.
Nana's Fruit Loaf Cake
150g/1 cup dried fruit, I use either chopped dates or mixture of chopped dried apricots and raisins
215g/1 cup white sugar
50g butter or baking spread, melted
80g/4 Weetabix/wheat biscuit cereal, crushed finely
1 tsp baking powder
1 tsp baking soda (bicarbonate of soda)
1 tsp cinnamon/vanilla bean paste (optional)
250ml/1 cup freshly boiled water
1 large free range egg
160g/1 cup plain flour
Preheat your oven to 18-C/160C Fan/350F/Gas Mark 4. Grease and line a loaf tin, mine was a 900g/2lb loaf tin.
Put the first 8 ingredients into a large bowl, give it a good stir to combine, then leave for 5 minutes.
Once the mixture has cooled slightly sift in the flour and add the beaten egg. Stir gently to until completely incorporated.
Pour into greased and lined loaf tin then bake for 35 - 45 minutes or until a skewer inserted in the centre comes out free from crumbs. I usually cook the loaf for 35 minutes then check it every 5 minutes after that.
Leave to cool in the tin for around 15 minutes before turning out on to a wire rack to cool completely.
It looks beautifully moist! My gran used to make a similar fruit loaf and I'd love to have a go at this one.
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