Malt fruit loaf
SERVES
8
PEOPLE
PREP TIME
4
MINUTES
COOKING TIME
70
MINUTES
CUISINE
COURSE
Baking
Method
Preheat your oven to 150°C and line a 2-pound loaf tin with parchment.
Place all of the ingredients except the flour and raising agents into a bowl and combine.
Sieve the raising agents into the flour and mix well. Add this to the cake mixture until completely combined. Scoop into your lined tin.
Bake for an hour and 10 minutes until firm to touch. The cake should have risen evenly, and you can test it with a skewer. Brush some extra malt on top if you wish to glaze the loaf. Allow to cool in the tin.
Ingredients
175g malt extract
75g muscovado sugar
150ml strong tea
100g golden sultanas
50g raisins
50g dried cranberries
50g dried apricots chopped
50g pitted prunes, chopped
2 eggs, lightly beaten
1 tsp baking powder, sieved
½ tsp bread soda, sieved
250g plain flour
Method
Preheat your oven to 150°C and line a 2-pound loaf tin with parchment.
Place all of the ingredients except the flour and raising agents into a bowl and combine.
Sieve the raising agents into the flour and mix well. Add this to the cake mixture until completely combined. Scoop into your lined tin.
Bake for an hour and 10 minutes until firm to touch. The cake should have risen evenly, and you can test it with a skewer. Brush some extra malt on top if you wish to glaze the loaf. Allow to cool in the tin.
