Fruit & Nut Loaf Cake
- I managed to get some glacé cherries in syrup in a jar (much better than those hard ones that come in a box), and I did soak the fruits in some ice wine that nobody want to drink - for about 4 weeks when I was away for Christmas 😁
- Just to try it out, I swapped the foil and baking parchment around this time, by lining the loaf tins with foil first, then topped with the parchment.
Original post from January 2019:
Due to some reasons, there was almost no baking done this Christmas except for the hardly Christmassy scone cookies just for the sake of feeling festive.
250g plain flour, sifted with 2 teaspoons of baking powder
5 eggs, lightly beaten
70g ground almond
600g (in total) of random mixed fruits I can find in the house:
- dried apricot, cut into small chunks
- dried cranberries
- a can of pineapple in syrup (strained), cut into small chunks
For decorating the top:
- Some halved blanched almonds
On the day of baking, separate the mixed fruits from any excess liquid and set aside.
Cream the butter and sugar in a mixing bowl till light and creamy. Mix in the beaten egg in a little at a time, with a spoonful of flour every time to avoid curdling caused by the egg.
When done with the eggs, gently fold in the remaining flour then the ground almond. Then followed by the mixed fruit (and nuts if using) till just combined.
Evenly divide the cake batter into each loaf tin then level the top as much as possible. Decorate the top with the walnut, blanched almonds and dried cranberries, then sprinkle with the orange zest.