To make this fruit loaf a little bit different, it is so simple. Just change the flavour of jam you use and/or change the variety or mix of dried fruit you use. Lemon marmalade and candied peel make a lovely citrus loaf, or dried strawberries and a strawberry jam make a lush loaf as well. The secret with the loaf is experiment with your favourite flavours.
Ingredients
400g mixed dried fruit (I include cherries, candied peel, mixed fruit and sometimes nuts for Christmas)
125g butter at room temperature
3 large eggs
60ml milk, (4 tablespoons)
1 rounded tablespoon jam. (I use a festive one for Christmas time)
125g soft brown sugar, dark or light
250g self-raising flour
2 teaspoons mixed spice
Instructions
Preparation:
Preheat the oven to 170°C/ 150°C fan/ gas mark 3/ 325°F
Either grease the tin with butter or just pop a tin liner in
Weigh the fruit into a bowl for later and sit aside
A food mixer or food processor can be used
For the Festive Fruit Cake:
Put all the ingredients except the fruit into a large bowl (or your mixer/food processor).
125g butter at room temperature,
3 large eggs,
60ml milk
1 rounded tablespoon jam (any flavour)
125g soft brown sugar
250g self-raising flour,
2 teaspoons mixed spice
Beat together well, but don't overdo it
Scrape the mixture down and mix again
Add the dried fruit and stir in by hand.
You don't want to break up the fruit
400g mixed dried fruit
Carefully put the mixture in the tin/liner and use a knife to make a slight depression in the top of the mixture. This means you will have less of a domed top
Cook for 1 hour and 15 minutes, and test with a toothpick.
When the toothpick comes out clean the cake is done. If not, return to the oven for 10 minutes and repeat.
You may need up to 1 hour 45 mins
Take the cake out of the oven and leave in the tin for 10minutes before turning out onto a wire rack to cool
Store in an airtight box when cool
(You can leave the liner on until the cake is served)