Why not bake a delicious fruit cake to surprise your Mum on Mother's Day on 26th March? This super easy recipe from Elizabeth Guy is delicious on its own or buttered or served Yorkshire style with a piece of Wensleydale cheese.
Local Ale Fruit Loaf
As this loaf can be stored for up to 6 weeks, I always make two at a time. It has no added fat except for the eggs, so can be suitable for those on a low fat diet (if you don't serve with cheese, that is!). I have used Wold Top Ale for these cakes, but you could use any good bottled ale from a brewery in your area.
4509 (1Ib) small currants
140g (5oz) raisins
140g (5oz) peel
1 bottle of strong bottled beer such as Wold Top Brewery's Headland Red
170g (6oz) soft dark brown sugar
170g (6oz) self-raising flour
170g (6oz) wholemeal self raising flour
3 teaspoons mixed spice
Put the dried fruit into a large pan and cover with the bottled beer. Gently heat the fruit until the beer is hot. Remove from the heat, cover and leave overnight. Add the sugar, flours, mixed spice and eggs to the fruit mixture. Stir well until all the ingredients are combined. Divide the mixture between two greased loaf tinsr lined with parchment paper. Bake at 140C, 275F or Gas Mark1 for 1 1/4 hours until risen, pale brown and firm to the touch. Cover with a tea towel in the tins and leave to cool. Wrap tightly in cling film and keep in a cool, dry place for up to 6 weeks.
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