Fruit Loaf
This recipe creates a delightful, lower-fat alternative to traditional fruit cake. Filled with wholesome ingredients like wheat, sultanas, and a hint of spice, this cake is a comforting treat perfect for any occasion. Enjoy it warm and sliced, with a dollop of low-fat spread or butter for a truly satisfying experience.
— Constant Cookbook
Ingredients
- 1 mug Self Raising Flour
- 1/2 mug Sweetner Sugar
- 1 mug Semi-skimmed milk
- 1 mug Wheat or 5 wheatabix (crumbled)
- 1 mug Saltanas
- 1 teaspoons mixed spice
- 1 tsp ground cinnamon
- 1 teaspoon baking soda
Instructions
- In a mixing bowl mix wheat, saltanas and sugar. Stir in milk, cover and leave to soak for at least 1hr - 2hrs.
- Add flour, baking soda, cinnamon and mixed spice, stir well. The mixture will be quick thick and sticky.
- Transfer mixture to well greased loaf tin.
- Place in a moderate oven 150-160C for 1hr - 1hr 15mins. check with skewer to ensure cooked.
- (Tip: half way through cooking time, cover with foil to prevent over browning)
- Allow to cool for 5mins before turning out of tin and onto a baking tray.
- Notes;
- This cake is a lovely lower fat alternative to fruit cake. Its wonderful sliced warm with low fat spread/butter.
Yield
Serves 10
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