Glace Fruit & Nut Loaf
Preparation Time
2 Hours
Cooking Time
1 1/2 to 1 3/4
Serves
8

50g unsalted butter

1/3 cup soft brown sugar

2 Tablespoons of breakfast Marmalade

2 egg, lightly beaten

1 cup plain flour

1 Teaspoon of baking powder

1 teaspoon ground nutmeg

1 ¼ cups pitted dates, chopped

1 ½ cups raisins

1 cup Brazil nuts

2/3 cup red, yellow and green cherries

½ cup chopped glace pear or pineapple

½ cup chopped glace apricots

½ cup chopped glace peaches

1/3 cup chopped glace figs

1 cup walnut halves

2/3 blanched almonds

  1. Preheat the oven to slow 150c Lightly grease and line a 20.5x8x7 bar tin.
  2. Cream butter and sugar. Add marmalade in a small bowl with electric beaters until pale and fluffy. Add egg gradually, beating thoroughly after each addition.
  3. Sift the flour, baking powder and nutmeg into a a large bowl. Add the fruit and nuts and mix until each piece is coated in the flour mixture. Add to the egg mixture and mix to combine well.
  4. Spoon the mixture into the tin, pushing well into each corner. Wrap the outside of the tin with baking paper and sit the cake on several layers of newspaper in the oven. Bake fir 1 ½ - 1 ¾ hours or until a skewer inserted into the centre comes out clean. Cool in the tin for 30 minutes, and then turn out onto wire rack to cool.