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GERMAN FRUIT LOAF

December 16, 2012

I’ve had this recipe for years – and don’t know it’s true title as I was given it by a colleague many years ago who said it was a family recipe. As she was from Germany it gained this name.

I make this loaf tin cake all year round – but as my troubled digestive system can no longer cope with Christmas Cake – it’s great as one to have in the cake tin at Christmas. It lasts for up to a week wrapped in foil – though it never gets that chance if my son comes round when it’s there!

It’s a very simple recipe and tastes good sliced and spread with butter.

INGREDIENTS

2 oz (1/4 cup) unsalted butter
8 oz (1 cup) golden granulated sugar
8 fl oz (1 cup) milk
6 oz (1 cup) sultanas

Turkish sultanas

Turkish sultanas

8 oz (2 cups) self-raising flour
1 egg lightly beaten
1 tsp ginger
1/2 tsp cinnamon

METHOD

1. Preheat oven to GM 4 180 C
2. Lightly grease a 2lb loaf tin (I use the paper liners)
3. Put the sugar, butter, milk and sultanas into a medium sized saucepan over a moderate heat.

Bring to boil

Bring to boil

4. Gradually bring the mixture to the boil, stirring occasionally.
5. Remove the pan from the heat and cool slightly
6. Stir in the flour, cinnamon and ginger

Mix in flour

Mix in flour

7. Add the egg and beat all ingredients together
8. Spoon the mixture into the tins and place in the ovens
9. Bake for 1 hour or until a skewer inserted into the centre comes out clean.
10. Remove the loaf tin from the oven and leave in the tin for 10 mins then turn out onto a cooling rack.

German Fruit Loaf

German Fruit Loaf

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