Brandy Fruit Loaf
Spiced loaf jeweled with brandy infused fruit.
Equipment
- 2 2 lb loaf tins
- 1 Saucepan small
- 1 Potato masher
Ingredients
- 480 g mixed fruit
- 340 g plain flour
- 300 g peeled brambly apples
- 225 g salted butter
- 225 g dark brown sugar
- 4 tbsp chopped walnuts
- 2 tsp baking soda
- 2 tsp mixed spice rounded
- 2 medium eggs
- 70 ml brandy
Instructions
- In a glass bowl, add your mixed fruit selection and the brandy. Soak and occasionally agitate and turn the fruit in the brandy for a minimum of 2 hours, overnight preferably.
- When it is time to start, peel and cut the apples. Place in a microwavable dish and heat on full power for 4.5 minutes. When done, use a potato masher and break down the apples. Leave some texture in the apple sauce.
- In a saucepan over medium heat, melt the butter and dark brown sugar. Continue to stir until the sugar has dissolved. Remove off the heat and add the apples to the caramel. Allow to cool.
- Add baking soda and beaten eggs to the caramel apples.
- Stir in the sieved flour, mixed spice and then fold in the brandy infused fruit.
- Pour into 2 lined 2 lb loaf tins and cook at Gas 4, or 160 fan.
- At the 50 minute mark, check the loaves with a skewer and if it comes out clean then they are done. If batter is on the skewer then allow another 5 minutes and retest.
- Once removed allow to cool.
- The loaves mature and develop and are best stored in an air tight container. They are best enjoyed from the next day onward.