Afternoon Fruit Loaf | No Yeast Fruit Loaf | Afternoon Tea Fruit Cake
A light fruit cake perfect for afternoon tea baked with steeped dry fruits and nuts
Ingredients
- 200 gms butter 7 oz
- 150 gms caster sugar 5 oz
- 3 large eggs
- 250 gms all-purpose flour 9 oz
- 1 tsp baking powder
- 1 large orange
- 150 gms dry fruits and nuts 5 oz (see notes)
Instructions
- Pour the juice of one orange into a saucepan and add all the dry fruits and nuts. You can add half a cup of rum to this also if you want.
- Over medium heat, give this a boil and lower the heat and let it continue simmering for a few minutes till it has become a bit syrupy.
- Transfer to a bowl and let this cool down. In case you have dry fruits and nuts that are already soaked in alcohol, you can use that as well.
- In a large mixing bowl, take the butter at room temperature and sugar. Add the zest of one orange and then whisk till they have combined.
- Add eggs one by one and whisk each time to incorporate fully.
- Sift in the flour with baking powder and fold this. This will be quite a thick batter.
- Add the steeped fruits along with all the liquid. And then fold that in. In case all the liquid has evaporated, then add the juice of half an orange. Or you could add a couple of tbsps of rum to the batter.
- Transfer to a greased loaf tin. Preferably line the loaf tin twice since this has a long baking period.
- Bake in pre-heated oven at 180 degrees for 30 minutes and then at 160 for another 15 to 20 mins or until a skewer comes out clean when you prick in the centre.
- Let it cool down completely and then cut into slices and serve.