This Golden Harvest Fruit Cake Loaf is a delightful twist on the classic fruit cake. Packed with plump raisins, sultanas, and currants, it’s infused with a medley of spices and a subtle citrus tang from mixed peel. The recipe is simple, yet yields a moist, tender loaf that’s perfect for afternoon tea or as a festive treat. Its richness comes from melting butter and sugar together with water, a unique technique that ensures the flavors are deeply embedded into the cake.
Ingredients:
- 125g (4.4 oz) unsalted butter, cubed, plus extra for greasing the tin
- 175g (6.2 oz) light brown soft sugar
- 200g (7 oz) raisins
- 200g (7 oz) sultanas
- 100g (3.5 oz) currants
- 50g (1.8 oz) mixed peel
- 225g (1.8 cups) self-raising flour
- 1½ tsp mixed spice (or pumpkin spice)
- ½ tsp bicarbonate of soda (baking soda)
- 2 eggs, beaten
- 225ml (1 cup) water
Instructions:
- Prepare the Oven and Tin: Set your oven to 150°C (300°F) or 130°C (fan). Lightly grease a 900g (2 lb) loaf pan and line it with parchment paper.
- Prepare the Butter Mixture: In a medium saucepan, combine the butter, sugar, water, raisins, sultanas, currants, and mixed peel. Heat gently over medium-low heat, stirring occasionally, until the butter has melted and the sugar is dissolved. Remove from heat and allow to cool for about 10 minutes.
- Mix Dry Ingredients: In a large bowl, sift together the self-raising flour, mixed spice, and bicarbonate of soda.
- Combine Wet and Dry Ingredients: Gradually add the cooled butter and fruit mixture into the dry ingredients. Stir gently until just combined.
- Add the Eggs: Beat the eggs lightly and fold them into the batter until fully incorporated. Be careful not to overmix.
- Bake: Pour the batter into the prepared loaf tin, smoothing the top with a spatula. Bake in the preheated oven for 1 hour 45 minutes to 2 hours, or until a skewer inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve with tea or coffee for a cozy treat.
Conclusion:
This Golden Harvest Fruit Cake Loaf is a must-try recipe for those who love traditional baked goods with a modern touch. Its rich flavor, moist texture, and easy preparation make it a go-to recipe for any baker. Perfect for celebrations or a simple indulgence, this loaf is sure to become a household favorite.
Golden Harvest Fruit Cake Loaf
A moist, spiced fruit cake loaf loaded with driedfruits and a hint of citrus, perfect for any occasion.
- 125 g 4.4 oz unsalted butter, cubed, plus extra for greasing the tin
- 175 g 6.2 oz light brown soft sugar
- 200 g 7 oz raisins
- 200 g 7 oz sultanas
- 100 g 3.5 oz currants
- 50 g 1.8 oz mixed peel
- 225 g 1.8 cups self-raising flour
- 1½ tsp mixed spice (or pumpkin spice)
- ½ tsp bicarbonate of soda (baking soda)
- 2 eggs (beaten)
- 225 ml 1 cup water
- Prepare the Oven and Tin: Set your oven to 150°C (300°F) or 130°C (fan). Lightly grease a 900g (2 lb) loaf pan and line it with parchment paper.
- Prepare the Butter Mixture: In a medium saucepan, combine the butter, sugar, water, raisins, sultanas, currants, and mixed peel. Heat gently over medium-low heat, stirring occasionally, until the butter has melted and the sugar is dissolved. Remove from heat and allow to cool for about 10 minutes.
- Mix Dry Ingredients: In a large bowl, sift together the self-raising flour, mixed spice, and bicarbonate of soda.
- Combine Wet and Dry Ingredients: Gradually add the cooled butter and fruit mixture into the dry ingredients. Stir gently until just combined.
- Add the Eggs: Beat the eggs lightly and fold them into the batter until fully incorporated. Be careful not to overmix.
- Bake: Pour the batter into the prepared loaf tin, smoothing the top with a spatula. Bake in the preheated oven for 1 hour 45 minutes to 2 hours, or until a skewer inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve with tea or coffee for a cozy treat.