Afternoon Tea Fruit Loaf

Posted January 3, 2017 by Squires Kitchen Shop

Afternoon tea fruit loaf

This light loaf cake is packed with nuts, ginger and a whole host of fruity flavours. Wrap it in greaseproof paper and tie with string for a lovely homemade gift.
Makes a 23cm x 13cm (9" x 5") loaf cake
You will need

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
For the decoration
  • 25g (just over ¾oz) flaked almonds
  • 5g (just under ¼oz) Demerara sugar

Method

  1. Preheat the oven to 170°C (340°F/gas mark 3), then grease and line the loaf tin.
  2. Cream together the sugar and butter until light and fluffy.
  3. Mix in the eggs gradually until fully combined.
  4. Sift the flour and baking powder together, then fold them into the mixture.
  5. Mix the dried fruit together with approximately 2tbsp of flour to coat it.
  6. Fold the dried fruit, pistachios, ginger and citrus zest into the cake mixture.
  7. 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.
  8. Leave the cake to cool in the tin.
  9. Cut and serve alongside your favourite tea!
Further foodie reading:

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