A Spiced Fruit Loaf is so Homely
I can remember when I was a Child my Mother and Grand-Mothers always had a Loaf of some sort in their Tins.
Growing up on the Farm Mum always had afternoon Tea to make for Shearers, Fencers, Dog Trail Competitions or just for the Tins at Home.
Dad would always choose a slice of Loaf rather than something sweet to go with his Black Tea.
I guess it felt more filling and wholesome.
Mum would always say, “follow the Recipe, it’s easy, you can’t go wrong, do as I say”.
She was right.
My favourite piece of Kitchen Equipment was the Sifter, and tipping the dry Ingredients into these huge Cookery Bowls. Then turning the Wooden Handel of the Sifter really fast making clouds of Flour fly every-where. Sneezing in the process then quickly brushing down my Frilly Apron so Mum wouldn’t see. Forgetting my Face, Hair and the Floor, of course.
There’s nothing nicer than a slice of fresh Loaf smeared with Butter. Yum
This is what I do sometimes if by chance the Loaf has sat in the Tin for more than a few days.
Slice each portion nice and thick, warm in the Microwave for about 15 seconds in your Dessert Bowl.
Top with a dollop of Ice-cream or Yoghurt.
Another great topping is a runny Custard, silky smooth and velvety is tops in our House finished off with a little Ice-cream.
If you have a favourite Recipe that works keep the basic ingredients and make slight variations.
Add Walnuts or Sliced Almonds to the Fruit. Apricots, Cranberries, Currants or even Coconut, these are great additions also.
Perhaps I wouldn’t add them altogether, play around a little, it’s fun.
Spiced Fruit Loaf
- 1 cup Water
- 25g Butter
- 3/4 cup Brown Sugar
- 1/2 cup Raisins
- 1/2 cup Sultanas
- 1/2 Dates, chopped
- 1 teaspoon Cinnamon
- 1 teaspoon Mixed Spice
- 1/2 Ground Cloves
- 1/2 teaspoon Salt
- 1 1/2 cups Healtheries Gluten Free Flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking Soda
Preheat the Oven to 180ºC and line a 24cm x 14cm Loaf Tin with Baking Paper.
In a large Pot add the first 10 Ingredients and gently bring to the boil.
Turn temperature down and simmer uncovered for 5 minutes.
Take off the heat and let the Mixture cool to Room temperature.
In the mean time sift the Dry Ingredients together.
When the Mixture has cooled right down, add the sifted Ingredients and only stir enough to blend the Mixture together.
Over mixing may cause the Loaf to be tough.
Bake for about 45-50 minutes or until the Centre springs back when gently touched.
Leave to cool on a Wire Rack. Store in an Air Tight Container.
