Cranberry, apricot and ginger tea loaf

Ingredients

115 g (4 oz) each of dried cranberries and apricots, diced
50 g (2 oz) crystallised ginger, chopped
3 tbsp apricot brandy
225 g (8 oz) SR flour
1 tsp each of baking powder, cinnamon and mixed spice
175 g (6 oz) soft margarine
115 g (4 oz) Fruisana Fruit Sugar
3 medium eggs

Preheat oven to 160C, 325F or gas mark 3. Grease and line a 900 g (2 lb) loaf tin with baking paper.

Place cranberries, apricots, ginger and apricot brandy in a bowl and leave to soak for 30 minutes. Sift flour, baking powder and spices into a large mixing bowl. Stir in margarine, Fruisana and eggs. Beat well for 1 minute then stir in fruit mixture. Spoon into tin and bake for 1 to 1 ½ hours, until a skewer inserted into centre comes out clean. Leave in tin for 10 minutes then turn onto a wire rack to cool. 

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