Fruit and Nut Loaf

A deep, semi-rich fruit cake that’s perfect for teatime and will keep for several days in an airtight container.

8 - 10 slices

Easy 30 Minutes

Ingredients

Ingredients

For the recipe  Fruit and Nut Loaf

For the Cake:

120 g Lightly Salted Butter (softened)
120 g Light Brown Sugar
5 g Ground Cinnamon (1 tsp)
10 ml Dr. Oetker Moroccan Almond Extract (2 tsp)
100 g Plain Flour
40 g Ground Almonds
50 g Glacé Cherries (halved)
80 g Mixed Dried Fruit
2 Medium Eggs (beaten)
5 g Dr. Oetker Baking Powder (1 tsp)

For the Glaze:

50 g Orange Marmalade (no peel)

preparation

Preparation

1

For the Cake

Preheat the oven to 150°C (130°C Fan, Gas 2). Grease and line the base and sides of a 900g (2lb) loaf tin.

2

Using a hand held electric whisk or freestanding mixer, beat together the butter, sugar, cinnamon and Almond Extract until pale and creamy.  

3

Gradually beat in the eggs, a little at a time, adding a spoonful of flour if the mixture begins to curdle.  Stir in the remaining flour, Baking Powder and ground almonds until combined. 

4

Add the cherries and dried fruits and stir until mixed.

5

Transfer the mixture to the prepared loaf tin and level the surface. Bake for about 1 ¼-1 ½  hours, until the surface feels firm to the touch and a skewer, inserted into the centre, comes out clean.

6

For the Glaze

5 minutes before the cake is baked, place the marmalade and 1tsp water in a saucepan. Heat over a medium heat for 5 minutes until the marmalade is bubbling. 

7

Take off the heat and use immediately, once the cake is baked remove from the oven and pour over the glaze. 

8

Leave the cake to cool in the tin. 

1 serving = 104g

Nutritional Information for the recipe Fruit and Nut Loaf

Per Serving Per 100 g / ml
Energy 1294 kJ
309 kcal
1679 kJ
401 kcal
Fat 16.05 g 20.84 g
Carbohydrate 36.39 g 47.26 g
Protein 3.95 g 5.13 g
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