Afternoon tea fruit loafSquires Kitchen Shop
For the loaf
- 23cm x 13cm (2lb) loaf tin
- 150g (5¼oz) unsalted butter
- 150g (5¼oz) golden caster sugar
- 2 large eggs, beaten
- 175g (6oz) plain flour, plus 2tbsp for coating
- ½tsp baking powder
- 50g (1¾oz) dried cherries
- 50g (1¾oz) dried apricots, roughly chopped
- 50g (1¾oz) mixed sultanas
- 50g (1¾oz) dried blueberries
- 50g (1¾oz) dried figs, roughly chopped
- 50g (1¾oz) pistachios, roughly chopped
- 20g (¾oz) stem ginger, cut into small cubes
- Zest of 1 orange
- Zest of 1 lemon
- 25g (just over ¾oz) flaked almonds
- 5g (just under ¼oz) Demerara sugar
- Preheat the oven to 170°C (340°F/gas mark 3), then grease and line the loaf tin.
- Cream together the sugar and butter until light and fluffy.
- Mix in the eggs gradually until fully combined.
- Sift the flour and baking powder together, then fold them into the mixture.
- Mix the dried fruit together with approximately 2tbsp of flour to coat it.
- Fold the dried fruit, pistachios, ginger and citrus zest into the cake mixture.
- Pour the mixture into the loaf tin then sprinkle the flaked almonds and Demerara sugar over the top. Bake for one hour or until a skewer inserted into the centre of the cake comes out clean.
- Leave the cake to cool in the tin.
- Cut and serve alongside your favourite tea!
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