This recipe is by far the simplest and best spiced fruit loaf EVER! I have my Auntie to thank for this recipe which was passed down from my Gran. Sadly she passed away when I was young so she never saw me catch the baking bug.
It is so quick to make and absolutely perfect with a cup of tea. You can rustle this up in no time and impress family and friends as you casually roll this out with their brew. I love mine with lashings of butter, but it’s good enough to eat plain.
You will love how simple it is to make and how gorgeous it tastes. If you keep it in a sealed container, or wrap it in foil, then it will stay fresh for over a week. That is if you haven’t scoffed the lot by then….
Ingredients
- 110 g Butter
- 110 g Sugar
- 225 g Currants
- 1 tsp Bicarbonate of soda
- 2 tsp Mixed All Spice
- 225 g Water
- 2 Eggs
- 110 g Plain Flour
- 110 g Self Raising Flour
Instructions
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In order, mix all the ingredients in a pan all the way from the top down to (and including) the water.
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Then melt the ingredients in the pan. When melted leave to cool.
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Once cooled, add the rest of the ingredients and combine together.
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Place in an oven at 160 - 180 degrees and bake for between 40 mins to an hour. Insert a skewer in to the loaf and if it comes out clean then the loaf is cooked through. Turn out on to a wire cooling rack.
I forgot to mention that it is one of the moist (est) – is that a word? – fruit cakes I’ve ever made. Give it a go and let me know what you think.
