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Light Fruit Loaf

Light Fruit Loaf

Recipe Submitted By: bakingmad

This Light Fruit Loaf Recipe was featured in the first series of Baking Mad with Eric Lanlard on Channel 4. Made and created by Eric Lanlard himself this offers perfect baking inspiration.

Preparation Time	30 minutes
Baking Time	3 hours
Portions	1 Fruit Loaf
Skill Level	Medium
Average Rating

Light Fruit Loaf Ingredients

300 grams	Butter soft unsalted, plus extra for greasing
300 grams	Golden Caster Sugar (Billington's)
4	Free Range Eggs
4 tsp	Orange Blossom Water
	Finely grated zest and juice of 2 medium oranges and 2 unwaxed lemons
350 grams	Plain White Flour (Allinson Nature Friendly)
200 grams	Natural Glace Cherries (Billington's)
200 grams	chopped mixed peel
200 grams	Raisins
200 grams	Sultanas
4 tbsp	Apricot Jam sieved

Additional Ingredients

To Decorate:

Large pieces of colourful glace fruits

This recipe uses

How to make Light Fruit Loaf

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Preheat oven to 170°C and grease and line a large terrine or loaf tin with double lined baking parchment.
Cream together the butter and sugar in a large bowl until light, pale and fluffy. Gradually beat in the eggs, one at a time.
In a small bowl mix the orange blossom water with the zest and juice of the lemons and oranges.
Sift the flour and add all the dried fruit, then fold into the creamed mixture, using a spatuala or large metal spoon. Then incorporate the juice and zest mixture.
Spoon the mixture into a prepared tin and bake in preheated oven for 30 minutes. After 3 mins, reduce oven temperature to 150°C and bake for a further 2-2.5 hours or until a skewer inserted into the centre of the cake comes out clean.
Leave to cool for 15 mins before removing from the tin/terrine mould. Then peel off the paper and transfer to a wire rack to cool completely.
To decorate, glaze the cake with some apricot jam which has been gently warmed through in a small pan. Cut and arrange the beautiful glace fruits on top of the loaf cake and finally, finish with a final glaze of apricot jam.
TIP: To ensure that the fruit in your cake doesn’t sink to the bottom, roll them in a couple of tablespoons of your flour very lightly coat them, this will then prevent them from sinking.