Fruity spice loaf
250 ml (150 g) Safari raisin and berry mix
125 g butter or margarine, softened
250 ml (210 g) castor sugar
2 extra-large eggs
5 ml vanilla essence
500 ml (280 g) self-raising flour
1 ml salt
2 ml ground cinnamon
125 ml milk
1. Place fruit mix in a bowl, pour boiling water over and leave for about 1 minute to soften. Drain and set aside.
2. Cream butter and castor sugar together. Add eggs, one at a time, beating well after each addition until light and creamy. Add essence.
3. Sift flour, salt and cinnamon together. Add drained fruit and mix well in flour. Add to egg mixture, alternately with milk. Mix well and spoon into a lined and greased 22.5 cm loaf pan.
4. Bake in a preheated oven at 180 °C for 15 minutes. Reduce heat to 160 °C and bake further for about 45 minutes, or until done. Leave in pan for a few minutes before turning out onto a wire rack to cool. Leave to cool completely before cutting.
Cherry loaf: Add 30 g Safari red or green glacé cherries, quartered, (rolled in flour) and mixed into the batter.
Yoghurt loaf: Substitute the milk with 200 ml plain yoghurt.
Honey loaf: Reduce the 250 ml (210 g) castor sugar to 125 ml (105 g) and add 60 ml honey.