Recipe from: Moir’s Bon Appetit booklet
Traditionally a summer speciality, this Fruit Loaf has its roots in Alsace. It is made with a combination of fresh or dried fruit, glacé fruit and nuts. Try this simplified version with Moir's superb Glacé Fruit Cake Mix.
1 box/500 g Moir’s/Sugarbird Glacé Fruit Cake mix
50 g Moir’s/Sugarbird crystallized ginger chopped (optional)
230 g cake flour, sifted
230 g castor sugar
230 g butter at room temperature
zest and juice of half a lemon
zest and juice of half a orange
4 large eggs
1 tsp Moir’s vanilla essence
2 tbsp Moir’s brandy essence
2 tbsp additional orange juice or water
Pre-heat the oven to 140° C.
Line a 23 cm x 12 cm loaf tin with baking paper.
Sprinkle a small handful of the flour with the fruit and nut mix in a bowl, stirring together to break up the pieces a bit.
In a mixer cream the sugar and butter together until light and fluffy. Add the eggs one at a time – mixing well after each addition. Add the zests and the brandy essence. Add remaining flour and salt and mix very briefly until combined (do not over-beat).
Stir in fruit mix, lemon and orange juice (juice from half an orange plus additional 30 ml). Turn the mixture into the loaf pan and evenly spread the batter around.
Bake for 2 hours - 2 ½ hours until the cake is firm to the touch and when a skewer or sharp knife is inserted it comes out clean.
Bake this in a 20 cm lined cake tin. Sprinkle over brandy when the cake is cooled.