Spiced Chocolate Fruit and Nut Loaf
ready in 1 hr 30 min.
- 0.333 cup
- 4 teaspoons
Apple (peeled, cored and finely sliced)
- 1 tablespoon
- 3 ½ ounces
mixed Nut (e. g. hazelnuts, almonds, walnuts)
- butter (for the baking tin)
- flour (for the baking tin)
- 2 ¾ cups
Spelt flour (no. 630)
- 3 teaspoons
- 3 tablespoons
- 1 teaspoon
Gingerbread spice (see Tips below)
- 1 cup
brown sugar (scant)
- ¼ cup
- ½ cup
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 aniseed
Drizzle the raisins with rum and mix the apples with the lemon juice. Dry roast the nuts and then leave to cool.
Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and grease a loaf tin and dust it with flour.
Mix together the flour, baking powder, cocoa, gingerbread spice and a pinch of salt.
Beat the eggs and the sugar until creamy and stir in the butter milk and the butter. Quickly fold in the dry ingredients and stir in the nuts, raisins and apples.
Transfer the mixture to the cake tin and bake for around one hours. Test with a wooden stick to see if it's done. Leave to cool slightly, remove from the tin, sprinkle with sugar and leave to cool on a wire rack.