225g seedless raisins (or other dried fruit)
100g soft brown sugar
1 cup of cold fruit or chamomile tea
225g self raising flour
½ level teaspoon mixed spice
1 x Orange
1 Medium Egg
Preheat oven to 325F 160C Gas 3
Line or grease loaf tin
Grate the rind of the orange
Put the dried fruit and sugar into a large basin
Add the orange rind
Pour over the cold tea and leave overnight or for 12 hours
Gently mix the egg
Add the sifted flour, mixed spice and egg to the mixture
Pour into loaf tin
Bake for 1½ hours
Leave to cool for 15 minutes before turning out of tin
Cool on wire rack
As I am sure you know by now that I have a love of loaf cakes. I find them a perfect size for just the two of us and most like the recipe below from Woman & Home and easy to bake. We had this at the weekend and it was delicious.
APPLE AND CLOTTED CREAM LOAF CAKE…
5 small bramley apples (peeled and cored) 1 tsp lemon juice 300g plain flour 1 ½ tsp baking powder ½ tsp bicarbonate of soda 200g softened unsalted butter or margarine 175g caster sugar 3 large eggs ( lightly beaten) 1 tsp vanilla extract 150g clotted cream 3 tbsp apricot jam
Line or grease a 2lb loaf tin Preheat oven to 170C/Gas 3
Thinly slice enough apple to cover the top of the cake Pop in the lemon juice
Chop remaining apples and heat in a heavy based saucepan with 1 tbsp water for 5 mins until soft.
Leave to cool. Sift together the flour, baking powder, bicarbonate of soda and a pinch of salt In a separate bowl beat the butter and sugar until pale and creamy.
Gradually beat in the eggs and vanilla extract until all combined.
Fold in the sifted flour mixture and when almost combined add the cooked apple and clotted cream and mix well.
Pour into the tin and level Arrange the other apple slices evenly on top of the cake Bake for 1 hour 10 mins or until cooked through.
After cake has cooled, heat jam in a small saucepan and brush over the top.