Fruit Loaf
A traditional Scottish fruit loaf, lightly spiced and packed with dried fruit. Perfect sliced and buttered.
Prep
20 min
Cook
60 min
Total
80 min
Serves
12 slices
Contains Allergens
Nutritional Information
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Ingredients
- 350 g Self-raising flour🌾 Cereals containing gluten
- 350 g Mixed dried fruit⚗️ Sulphur dioxide & sulphites
- 175 g Dark brown sugar
- 175 g Butter (softened)🥛 Milk
- 3 large Eggs🥚 Eggs
- 4 tbsp Milk🥛 Milk
- 2 tsp Mixed spice
- 1 tsp Cinnamon
- 1 tbsp Black treacle
Chef's Notes
Soak the dried fruit overnight if possible for a moister loaf. The loaf keeps well for up to 5 days wrapped in foil.
Method
- 1
Preheat oven to 170°C (fan 150°C). Grease and line a 900g loaf tin.
5 minutes
- 2
Beat the butter and sugar together until pale and fluffy. Beat in the treacle.
5 minutes
- 3
Add the eggs one at a time, beating well after each addition.
3 minutes
- 4
Fold in the flour, mixed spice, and cinnamon, then stir in the milk.
3 minutes
- 5
Fold in the dried fruit.
2 minutes
- 6
Spoon into the prepared tin and level the top. Bake for 55–65 minutes until a skewer comes out clean.
65 minutes
Cover loosely with foil after 40 minutes if the top is browning too quickly - 7
Cool in the tin for 15 minutes before turning out onto a wire rack.
15 minutes