Winter baking needs to be comforting and this loaf definitely hits the spot, ideal served with a good cup of tea. I have mentioned before that Mr LF is a member of a walking group and this has been tasted and approved by his fellow walkers, its also robust enough to survive being buffeted about in a rucksack or lunch box.
I love the sticky soft prunes which create large pockets of moist juicy fruitiness, this cake is naturally gluten free and improves with keeping, I have baked the recipe several times and would recommend that you use a quality cider or fruit juice as your soaking liquor as it really makes a difference to the overall flavour of the cake.
This version is taken from River Cottage Light and Easy and is also very similar to a tea loaf recipe I make a lot but instead of the raisins and prunes, I used the same quantity of dried fruit.
What you need
- 150g raisins or sultanas
- 150g soft pitted prunes
- 75g soft brown sugar
- 150ml cider, strong tea or fruit juice (apple or orange is good)
- Oil spray
- 1 egg - free range
- 100g rice flour or gluten free flour
- 100g ground almonds
- 2 tsp baking powder
- 1/2 tsp mixed sweet spices
What you do
- Soak the fruit in the cider,tea or juice for a couple of hours, stir in the sugar until dissolved in a large baking bowl. I leave it covered with a tea towel in the kitchen
- Oil spray and base line a 2lb loaf tin
- Pare heat the oven to 170c
- Sieve the flour, almonds, baking powder and spices on to a plate ready for adding to the bowl
- Add the sieved flour and egg to the bowl containing the soaked fruits, mix thoroughly and then turn into the prepared loaf tin
- Bake for 50 to 55 mins until golden and well risen
- Cool initially in the tin and then cool fully on a wire rack
- Stores well in an airtight tin.
I am linking this post up to "Bake of the Week" over at Casa Costello, a general celebration of baking in all its forms.