Rich malted fruit loaf

Rich malted fruit loaf

By
From
Slow
Serves
6-8
Photographer
Tara Fisher

This recipe is old school, I know, but like many slow bakes, it’s the old ones that appeal the most. This is a loaf with a hint of spice that my auntie used to make, and it’s the recipe I still use for afternoon teas in my restaurants. That just goes to prove that there’s no need to change a good thing!

Ingredients

Quantity Ingredient
butter, for greasing
400g self-raising flour, plus extra for dusting
100g raisins
100g sultanas
100g currants
300ml cold yorkshire tea
300g dark brown muscovado sugar
3 tablespoons malt extract or black treacle
2 eggs
2 teaspoons chinese five-spice powder

Method

  1. Preheat the oven to 170°C, and grease and dust a 1kg loaf tin with flour, tapping out any excess. Put the raisins, sultanas and currants in a pan with the tea and bring to a simmer. Add the sugar and malt extract or treacle and continue to heat until the sugar has melted. Remove from the heat and allow to cool to room temperature.
  2. Pour the fruit mixture into a bowl. Lightly beat the eggs. Add the flour, mixed spice and eggs to the fruit mixture and beat well. Pour the mixture into the prepared tin and bake in the oven for 1½ hours.
  3. Check if the cake is cooked by inserting a clean skewer or knife into the centre – if it comes out clean, the cake is ready. If not, bake for a further 10 minutes and check once more. Remove from the oven and cool in the tin. If you wrap the cake up in foil and keep it for a couple of days, it will be even more squidgy and delicious. Slice and spread with butter to serve.
Tags:
James Martin
Saturday Kitchen
slow cooking
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