Friday, 15 November 2019

Fruit Tea Loaf Cake

My take on the fruit cake has been made into a nice little loaf, perfectly moist, full of currants and glace cherries. Vegan friendly of course. 


Using fruit in cakes can be traced back as far as the Middle Ages with the earliest recipe by the Romans. This has since spread all of the world and each country has a different take on how or when they bake this easy peasy cake. Here in the UK we typically bake fruit cakes for celebrations such as Christmas topped with icing or marzipan. Or we have them as tea-time treats served with butter or other condiments. Both of my Nan's always made a fruit cake to last them the week, so for me it reminds me of them. 

Check out my other loaf cake recipes for more inspiration!


Lemon and Poppy Seed Loaf Cake
Chai Spiced Loaf Cake
Pistachio, Courgette, Lime Loaf Cake



Make ahead

Recipe

Prep: 15 minutes + soaked fruit minimum 6 hours or overnight
Cook: 1 hour 
Serves: 8 slices


Ingredients

250g Plain flour
200g Light brown sugar
2 tbsp Vegan butter melted
2 tbsp Baking powder
½ tsp Baking soda
1 tsp Cinnamon
¼ sp Nutmeg
1 tbsp Jam any flavour
135ml Applesauce
200g Mixed fruit
50g Glace cherries
300ml black tea




Method

✿Pour the black tea over the mixed fruit and leave to soak overnight to allow the fruit to soak up all of the liquid.
✿Preheat your oven to 170℃ and line a loaf tin with baking paper so it hangs over the edge.
✿In a large bowl, sift the flour, sugar, spices and baking powder/soda together. Add the wet ingredients and mix till combined.
✿Drain the soaked fruit and fold into the cake mixture along with the cherries. Pour into your loaf tin and bake for 45 minutes. Check to see if the top is burning and then cover with foil for the remainder if the time. If a knife inserted comes out clean it is cooked. 
✿Leave to cool then slice and serve, preferably with a cup of tea. Enjoy!


Christina
xx


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