You can’t beat a delicious fruit loaf when it comes to a snack. This recipe would be great for a Sunday arvo Father’s Day afternoon tea.
– 1/2 cup Barker’s Crushed NZ Apricot Blush
– 400g sultanas
– 125g butter
– 1 tsp mixed spice
– A few drops of almond essence
– 1 tsp baking soda
– 3/4 cup of brown sugar
– 1/2 cup of cold water
– 2 beaten eggs
– 2 cups of flour
– 1 tsp baking powder
1. Soak sultanas in Barker’s Apricot Blush overnight or for as long as possible.
2. Place sultanas, butter, mixed spice, baking soda, sugar, water and almond essence in a saucepan and bring to the boil
3. Simmer gently for 5-10 minutes – remove from heat and leave to cool.
4. When cool add eggs, flour and baking powder.
5. Lightly grease 2 15cm x 8cm loaf tins with cooking oil and line with baking paper and divide loaf mixture evenly between them.
6. Bake the loaves for 40 minutes at 180 deg C. (To test whether the loaves are cooked insert a skewer into the centre – if the skewer comes away clean, the loaves are ready. If not leave to bake for a few minutes longer and test again).
7. When the loaves have cooled, turn out onto a rack and leave them to become cold before slicing.
Tips and tricks:
If the tops of the loaves start to brown too much during cooking, cover them with tinfoil to prevent burning.
The loaf is best sliced cold – leave overnight before slicing if you can resist.
This recipe was created by Lyn Potter. Check out more of Lyn Potter’s recipes on focussedonfood.blogspot.co.nz
See more at: http://www.barkers.co.nz/recipes/fruit-syrups/sultana-and-blush-loaf/#sthash.XhFwMxrU.dpuf