This is a fabulously fruity and amazingly easy fruit loaf. It’s a great recipe to make with children. I made this with mine when they were not much more than 18 months old. Once they can stand on a chair, they can help to choose the proportions of the dried fruit and put handfuls onto the weighing scales.
For this recipe you will need a food processor and a 1lb loaf tin (lined with silicone paper or a loaf tin liner).
Recipe: Fast and Fabulous Fruit Loaf
Ingredients
- 7oz / 200g self-raising flour
- 4oz / 110g dairy-free spread, softened
- 2 tbsps orange juice / water / soya milk
- grated zest of 1 orange
- 6oz / 175g mixed dried fruit
- 5oz / 150g caster sugar
- 2 eggs
Instructions
- Pre-heat the oven to gas mark 4 / 350C / 180C
- Put the flour, sugar, spread and eggs in the food processor.
- Whizz for 5 seconds.
- Add the orange juice / water / soya milk.
- Whizz for 3 – 5 seconds.
- Add the dried fruit.
- Pulse to blend the fruit evenly.
- Pour the mixture into the loaf tin.
- Bake for about 1 hour. I check it after 55 minutes by gently pressing the top of the cake with my fingertips. If it is golden and springs back well, it’s done. It may need 5 – 10 minutes longer.
- Turn out the cake onto a cooling rack.
Quick Notes
The dried fruit can be a mixture of all your favourites, as long as it adds up to the right total. I chop fruit into the scales until I have the right amount. I use a mixture of sultanas, dates, apricots, cranberries and prunes and sometimes I vary this with glacé cherries or glacé ginger.
Preparation time (duration): 10 minutes
Cooking time (duration): 55 minutes – 65 minutes
Diet type: Dairy-free
Number of servings (yield): 12
Meal type: dessert
Culinary tradition: English
Microformatting by hRecipe.
This is lovely, I just made it and it is so soft, it’s the first dairy free cake I’ve made and I also made it gluten free. I recommend it!
Thanks for your comment. So glad you liked it!