I am one of those people who if I don't have cake in the cupboard I feel unprepared and slightly bereft for some reason. I bake at least once a week and like to ring the changes responding to the seasons and the weather mood, I also enjoy spicy fruity bakes and love trailing new recipes or experimenting with a known recipe by adding sneaky additions. This mildly spicy fruity loaf is such a bake, warming and homely.
Ingredients
- 180g self raising flour
- 90g demerara sugar
- 125g luxury dried mixed fruit
- Pinch of ground ginger
- 1 tsp ground cinnamon
- 1 tsp of freshly grated nutmeg
- 1 tbsp poppyseeds
- 90g butter - melted
- 180g golden syrup
- 1 egg - free range - beaten
- 4 tbsp milk
You will need a 2lb loaf tin, lined
Method
- Pre heat your oven to 160C
- Mix all the dry ingredients in baking bowl
- Melt the butter and syrup in a saucepan
- Add the melted butter and syrup mixture to the bowl and mix well
- Now add the egg and the milk to the bowl, stir well
- Pour in to the prepared loaf tin
- Bake 45 minutes approximately, until tested cooked with a skewer
- Leave to cool in tin initially
- Remove from tin and allow to cool fully on a wire rack.
The resultant loaf cake is slightly sticky and moist, it keeps well in an airtight tin and will freeze successfully.
