Whisky Fruit Loaf

I thought I would make a fruit loaf that would incorporate a little of my homemade Seville marmalade that I made this year. I do enjoy a slice of fruit loaf occasionally with a good hot cup of tea in the afternoon, especially at a weekend when the family are around.

This loaf is such a ‘piece of cake’ *sorry for the pun* to make and just involves warming a few fruits up in a sauce pan and incorporating the rest of the ingredients, couldn’t be more simple than that. No one would ever suspect just how easy it is and that can be our little secrete should you make this fruit loaf and serve it to your family and friends! It really is a lovely fruit loaf with that hint of whisky; of course the whisky can be omitted from the recipe but in my opinion it really gives this fruit loaf an overall edge on flavour.

Whisky Fruit Loaf

Makes 1x 2lb loaf

Ingredients
75g (3 oz) raisins
60g (2½ oz) currants
75g (3 oz) sultanas
50g (2 oz) butter
100ml (3½ fl oz) water
60g (2½ oz) soft brown sugar
2 eggs, lightly beaten
1 tsp ground mixed spice
25g (1 oz) flaked almonds
50g (2 oz) mixed peel, chopped
175g (6 oz) self-raising flour, sieved
2 tbsp marmalade
50g (2 oz) glace cherries, chopped
2 tbsp whisky
¼ tsp orange extract (optional)

You will need a 900g (2 lb) loaf tin, greased with butter and lined with baking parchment.

Method

Preheat the oven to 180°C/fan160°C/350°F/Gas mark 4.

Put the raisins, currants, sultanas, butter, water and brown sugar into a large saucepan. Heat slowly until the butter has melted completely. Take the pan of the heat and allow to cool for a few minutes. Add the beaten eggs, sieved flour, spice, marmalade, cherries, peel, almonds, whisky and orange extract if using. Mix thoroughly together. Pour the mixture into the prepared loaf tin. Bake for 1 hour in the preheated oven or until the cake is a golden brown and a skewer inserted into the centre comes out clean. Leave the cake in the loaf tin to cool for at least 30 minutes before turning out onto a wire rack to cool completely.

This cake should keep well if stored in an airtight tin wrapped in foil. It can be served sliced and served plain or spread with butter for afternoon tea.

Lastly cut a slice and sit back with a lovely cup of hot tea and savour your delightful homemade bake!