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Festive fruit and nut loaf

Name: Festive fruit and nut loaf
Total time: 1 h 15 min
Yield: 1
Ingredients: 0.333 cups butter room temperature; 0.25 cups sugar; 1 teaspoon vanilla extract; 2 eggs; 0.5 teaspoons Gingerbread spice see Tips; 1 teaspoon Baking powder; 1.333 cups All purpose flour; 0.333 cups milk; 0.667 cups Candied fruit (orange, lemon, cherries); 0.333 cups raisin; 1.25 cups Nut roughly chopped (e. g. peanuts, almonds); butter for the loaf tin; flour for the loaf tin; 0.25 cups Candied cherry; 2 tablespoons honey; 2 tablespoons Rum

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Difficulty:	easy
Preparation:	75 min
Ready in:	75 min

Ingredients

For loaf

0.08 cups	butter room temperature
0.06 cups	sugar
¼ teaspoons	vanilla extract
½	eggs
⅛ teaspoons	Gingerbread spice see Tips
¼ teaspoons	Baking powder
⅓ cups	All purpose flour
0.08 cups	milk
⅙ cups	Candied fruit (orange, lemon, cherries)
0.08 cups	raisin
0.31 cups	Nut roughly chopped (e. g. peanuts, almonds)
	butter for the loaf tin
	flour for the loaf tin
0.06 cups	Candied cherry
½ tablespoons	honey
½ tablespoons	Rum

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Directions

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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