Malted fruit loaf

Yield: 12 Slices

Measure Ingredient
6 ounces Soft light brown sugar
6 ounces Butter softened
2 tablespoons Malt extract *
3 mediums Eggs, slightly beaten
3 ounces Wholemeal self raising flour
1 teaspoon Ground cinnamon
8 ounces Dried mixed fruit
2 teaspoons Caster sugar to sprinkle
\N \N Spiced butter to serve**

*Malt extract is a dark syruup available in jars from most health food shops. It gives a moistness & deliciously malty flavour to cakes. ** To make spice butter, simply beat ½ tsp ground mixed spice into 75g/3oz butter Preheat oven to 180C/360F Grease a 2lb loaf tin and base-line with greased greaseproof paper. Place the brown sugar, butter and malt extract in a large bowl and beat well until pale & fluffy. Gradually beat in the eggs, 1 Tbsp at a time. Sift the flours and cinnamon into the creamed mixture (making sure any bran remaining in the sieve from the wholemeal flour is also tipped into the bowl.) Using a metal spoon, gently fold in the flours and cinnamon, followed by the dried fruit. Spoon the mixture into the tin. Bake in the oven for 1 hr. 10 min. until a skewer inserted into the cake comes out clean. Cover the top of the cake if it is browning too quickly. Leave to cool in the tin for 5 min. then turn out on to a cake rack and allow to cool completely. Sprinkle with sugar and serve with spiced butter if liked.

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