Festive Fruit and Nut Loaf
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
1
- Ingredients
- 0.333 cup
butter (room temperature)
- ¼ cup
- 1 teaspoon
- 2
- ½ teaspoon
Gingerbread spice (see Tips)
- 1 teaspoon
- 1.333 cups
- 0.333 cup
- ⅔ cup
Candied fruit (orange, lemon, cherries)
- 0.333 cup
- 1 ¼ cups
Nut roughly chopped (e. g. peanuts, almonds)
-
butter (for the loaf tin)
-
flour (for the loaf tin)
- ¼ cup
- 2 tablespoons
- 2 tablespoons
Product recommendation
To make the gingerbread spice simply mix together
100 g ground cinnamon
75 g ground cloves
50 g ground nutmeg
75 g ground ginger
125 g ground fennel seeds
125 g ground coriander seeds
125 g ground anise
Preparation steps
1.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
2.
Beat the butter until creamy. Alternately add the sugar, vanilla extract and the eggs. Then add a pinch of salt and the gingerbread spice.
3.
Mix together the baking powder with the flour and the milk and gradually but quickly stir it in to the first mixture to form a smooth, pliable dough. Stir in the candied fruit (set aside 1 tbsp orange peel), raisins and 150 g nuts.
4.
Pour the mixture into a greased and floured loaf tin and sprinkle with the remaining nuts. Bake for approx. 45 minutes and test with a wooden stick to see if it is done. Remove from the oven, leave to cool slightly, then remove from the tin and place on a wire rack.
5.
Arrange the remaining orange peel and the glace cherries on top of the cake. Heat the honey and the rum and generously brush the mixture over the cake. Leave to cool before serving.
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