Simple fruit loaf

I have a confession to make – I am extremely selfish.

Not generally in life (I hope), but more when it comes to baking. While I love having a reason to bake, like a birthday, what I’m really excited about is having the chance to try baking something new.

My dad’s favourite cake is, and always has been, fruit cake, but every year I bake him something else – because to me, fruitcake is boring. Easy to make, simple looking, no icing, nothing fancy…

But this year, I decided to put my selfishness to one side and bake him an amazing fruit cake. I chose a recipe from the Great British Bake Off – How To Bake book, and got ready to write down my list of ingredients.

It was only when I read through the whole recipe, however, that I noticed the line which said ‘leave to mature for at least a month before finishing’. Oops. This was the day before my dad’s birthday.

As I’d bought the GBBO book especially, I decided to stick with it and go for the ‘quick and simple fruit loaf’, which only needed to be kept for a day before eating.

It was exactly as described – quick, simple, un-fancy – but baked beautifully to a deep golden colour with a huge crack running down the length of it, which in my mind is how a fruit loaf should look.

My dad was happy, as was I – and now I’m really looking forward to baking more recipes from this book as it was so easy to follow with great results.

(PS – In case my gushing about this book is sounding suspicious – I did buy it with my hard earned cash, it wasn’t a freebie for review!)

Simple fruit loaf (from the Great British Bake Off – How To Bake)

  • 175g butter
  • 150g caster sugar
  • 400g plain flour
  • 4 teaspoons baking powder
  • 300g luxury dried fruit mix
  • 125ml semi-skimmed milk
  • 2 large eggs
  • 2 tbsp apricot jam

Grease and line a 900g loaf tin (the book helpfully gives the measurements – 26×12.5×7.5cm). Heat the butter and sugar together in a saucepan until the sugar has completely dissolved, then remove from the heat. Sift together the flour and baking powder into a large bowl and stir in the dried fruit.

Beat together the eggs and milk, then pour into the dry ingredients. Add the melted butter and sugar, and mix it all together until well combined. Spread the mixture into the prepared tin, then bake at 180 degrees for about an hour, or until golden brown and a skewer comes out clean.

When cooled remove from the tin. Melt the apricot jam with a tbsp water, then brush over the top to glaze.


6 thoughts on “Simple fruit loaf

  1. I hope he was! Only problem with trying new bakes is if they’re for a special occasion and something goes wrong – see my most recent post for a great example of disastrous baking, luckily not for a birthday though!

  2. Haha, that’s what I was like when I first started baking, I never wanted to make anything I didn’t like, and fruit cake would have been my ultimate hatred! Now I enjoy baking stuff I don’t like, as aswell as feeling incredibly selfless and generous, I can also avoid the guilty feelings from eating it too!

  3. I am happy to come across your blog. Right now I’m baking this fruit loaf from the bake off book, and I’ve got some doubts about it. I cook a couple of loaves every week and te batter I get is way more runy than this one. Actually, it came out quite thick comparing to what I am used to. Besides, my cake is already brownish and I had to cover it with foil, I don’t know weather my oven is too powerful for it or not. Anyway, how long did you bake it? 1h as it is said in the book? Isn’t it too much? Did you bake it with fan or without the fan?
    I will stay here for a while, if you don’t mind, I quite like your blog. Thank you

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