Derbyshire Fruit Loaf Recipes

DERBYSHIRE FRUIT LOAF

Steps:

• Put the dried fruit and the sugar into a mixing bowl, add the hot tea and leave to soak overnight.
• The next day, preheat oven to 300 degrees.
• Spray and line a 7 inch cake pan or a loaf pan.
• Stir the egg, flour, spices and the marmalade into the fruit, sugar and tea mixture. Pour into the cake pan or the loaf pan.
• Bake for 1 1/2 -2 hours until firm to the touch or until a skewer pushed into the cake comes out clean. Do not open the oven during the first hour of baking time.

TEA LOAF

Steps:

• Mix the sultanas, raisins and orange zest in a large mixing bowl. Pour over the tea and cover the bowl. Leave to sit for a minimum of 6 hours or ideally overnight to allow the dried fruit to soak up all the liquid.
• Heat the oven to 180C/160 fan/gas 4. Grease and line a 900g loaf tin. Add the eggs, flour and sugar to the soaked fruit, ensuring everything is well combined. Spoon the mixture into the tin and place in the centre of the oven for 1 hour 30 mins or until firm to the touch. Leave to cool in the tin for 15 mins before transferring to a wire rack.
• Cut into thick slices and serve with butter. To store, wrap tightly and keep in an airtight container for up to five days. The loaf will taste even better after a few days.

FRUIT LOAF

Steps:

• Add water, oil, brown sugar, bread flour, gluten flour, milk powder, mixed spice, and yeast into the bread machine pan in the order suggested by the manufacturer. Select Fruit setting or the setting for Basic White Bread. Press Start.
• If your machine has a Fruit setting, add the golden raisins and peel at the signal, or around 5 minutes before the kneading cycle has finished.