Recipe 32: Moist ‘just another tiny slice’ fruit loaf

By admin
20 December 2011

Makes about 15 slices.

180 ml (¾ c) preserved ginger in syrup, chopped

60 ml (¼ c) red glacé cherries, chopped

125 ml (½ c) fruit cake mix

80 ml (1/3 c) candied peel, chopped

80 ml (1/3 c) brandy

125 g Stork Bake

125 ml (½ c) caster sugar

2 eggs

310 ml (1¼ c) cake flour

5 ml (1 t) baking powder

extra 45 ml (3 T) brandy

Preheat the oven to 150 °C and line a greased 8 x 26 cm loaf tin with greaseproof ¬paper.

Mix the ginger (with syrup), cherries, fruit and peel with the brandy and leave to stand for about 15 minutes.

Meanwhile cream the Stork Bake and sugar and add the eggs one at a time, beating well after each addition.

Add the flour, baking powder and fruit mixture (with brandy).

Mix well and spoon into the loaf tin.

Bake for about 60 minutes until a skewer inserted into the highest part of the loaf comes out clean.

Brush the top with the extra brandy.

Leave to cool in the tin for 15 minutes, then turn out on a wire rack to cool completely.

Serve slices with tea or reheat gently and serve with brandy sauce and ice cream for dessert.

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