Loafing around

Feeling industrious, I decided to make use of a bunch of small quantities of leftover dried fruits. I don't normally make sweet stuff, but couldn't resist trying out and modifying a recipe I found on an Australian site for an apricot/fig/raisin loaf. This recipe owes a lot of its success to the base of the batter sitting in the fridge overnight. I added vegetable oil to make it really moist. Greg gave this one a double thumbs-up, so it made clearance for the blog!

Rich 'n' fruity loaf

Rich 'n' Fruity Loaf

What you need:

• 2 cups of dried fruits of your choice - I used apricots, figs, dates, currants and cranberries 
• 1/2 cup sugar (I used 1/4 cup of cane sugar and 1/4 cup of brown sugar)
  1/2 teaspoon ground cinnamon 
• 1/2 teaspoon salt 
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves or allspice
• 2 cups self-raising flour 
• 1 1/2 teaspoons baking powder
• 1 1/2 cups milk
• 1/4 cup vegetable oil  
• 1/2 cup sliced or coarsely ground almonds 

How to make:

In a large food storage container, combine fruits, spices, flour and milk. Mix well. Cover and refrigerate overnight.

Preheat oven to 350°. Grease a standard loaf pan. Remove the batter from the fridge and let it sit at room temperature for 20 minutes. Blend in the oil and baking powder, and let it sit another 5-10 minutes. Add half the almonds. Stir until just combined.

Spoon mixture into prepared pan. Sprinkle with remaining almonds. Bake for 1 hour to 1 hour 15 minutes or until a toothpick inserted in the center comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool (careful or the almonds on top will fly all over the kitchen! oops). 

Best when you cut this into thin slices (it is very rich), toast them and serve with butter.

Pin It Now!