Saturday, 2 March 2013

Spicy fruited poppyseed loaf cake

I am one of those people who if I don't have cake in the cupboard I feel unprepared and slightly bereft for some reason. I bake at least once a week and like to ring the changes responding to the seasons and the weather mood, I also enjoy spicy fruity bakes and love trailing new recipes or experimenting with a known recipe by adding sneaky additions. This mildly spicy fruity loaf is such a bake, warming and homely.


  • 180g self raising flour
  • 90g demerara sugar
  • 125g luxury dried mixed fruit
  • Pinch of ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp of freshly grated nutmeg
  • 1 tbsp poppyseeds
  • 90g butter - melted
  • 180g golden syrup
  • 1 egg - free range - beaten
  • 4 tbsp milk
You will need a 2lb loaf tin, lined

  • Pre heat your oven to 160C
  • Mix all the dry ingredients in baking bowl
  • Melt the butter and syrup in a saucepan
  • Add the melted butter and syrup mixture to the bowl and mix well
  • Now add the egg and the milk to the bowl, stir well
  • Pour in to the prepared loaf tin
  • Bake 45 minutes approximately, until tested cooked with a skewer
  • Leave to cool in tin initially
  • Remove from tin and allow to cool fully on a wire rack.
The resultant loaf cake is slightly sticky and moist, it keeps well in an airtight tin and will freeze successfully.

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