Ingredients
Rich fruit loaf
- 150 grams dried apricots
- 150 grams dried figs
- 150 grams pitted dates
- 150 grams sultanas
- 100 grams whole almonds, optional
- 750 grams apple juice, or orange juice
- 1 tsp bicarb soda
- 150 grams brown sugar
- 300 grams SR flour
- 1.5 tbsp cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon salt
- 2 eggs
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat the oven to 160°C.
Grease and line a large loaf tin.
1. Add all the whole dried fruit and (optional) nuts to the
"Closed lid" , along with 500g of the juice.
2. Set to 100°C for 25m/
"Gentle stir setting" /
"Counter-clockwise operation" for about 25 minutes, or until most of the juice has been absorbed.
3. Transfer to a large bowl and cool slightly for 10 mins or so.
4. Add bicarb, and stir to dissolve..it will froth.
5. Add remaining ingredients, stirring well to combine.
6. Spoon into prepared tin, smooth the top and bake for about 45-50 minutes or until cooked when tested.
7. Leave in tin to cool before slicing and serving as is or with butter.
How to:
Tip
The whole fruit really sets this cake apart...so moist..
Keeps well.
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Modified and adapted for the TMX from a recipe by Not Quite Nigella.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I've made this bread today with a few variations and just noticed on Nigella's recipe that the cinnamon is 1.5 teaspoons, not tablespoons. I used tablespoons so it will be interesting to see how it tastes!
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