Fruit Loaf

A great loaf for filling the tins and which keeps well. Use whatever dried fruit you have in the pantry.

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Prep Time: 1½ hours Servings: Makes 1 loaf
  • 2 cups Edmonds standard flour

    ¼ tsp salt

    2 tsp Edmonds baking powder

    50g butter

    ½ cup sugar

    1 cup dried fruit, e.g. raisins, dates, sultanas

    1 egg, beaten

    1 cup milk

  • 1. Preheat the oven to 180˚C. Grease a 22cm loaf tin and line the base with baking paper.

  • 2. Sift the flour, salt and baking powder into a bowl and rub in the butter with your fingertips until the mixture resembles coarse breadcrumbs.

  • 3. Stir in the sugar and dried fruit, then pour in the beaten egg and milk. Mix to form a soft dough and scoop the mixture into the loaf tin.

  • 4. Bake for 1 hour or until the loaf springs back when lightly touched. Leave in the tin for 10 minutes before turning out onto a wire rack to cool.

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