Fruit & Nut Tea Loaf
By not-recognized
Published on 21 April 2022
Moist, mouthwatering and fruity, this wonderful cake is a must-bake treat for a rainy afternoon.Time and servings
1 hr 10 minsTotal time
1 hr 10 minsCooking time
Ingredients
- 1 ripe banana, mashed
- 50 g of dried cherries or berrries, roughly chopped
- 75 g of pecans, roughly chopped
- 50 g of dried apricots, roughly chopped
- 1 lemon, grated zest & juice
- 100 g of soft brown sugar
- 75 g of butter
- 2 eggs, beaten
- 250 g of self raising flour
Method
Step 1
Preheat the oven to 180°C/Gas4. Grease and base line a 900g loaf tin. Mash the banana and then stir in the lemon juice and zest.Step 2
Over a gentle heat melt the butter and sugar and then add it to the banana mixture and mix.Step 3
Beat the eggs and then stir them into the banana mixture followed by the flour. Roughly chop the cherries, apricots and pecans, then fold into the mixture.Step 4
Spoon the mixture into the prepared loaf tin and then bake for 55 minutes, until a skewer inserted in the centre comes out clean.Step 5
Leave to cool in the tin for 10 minutes then turn out onto a wire cooling rack. Slice to serve. Can be spread with butter if desired.Step 6
Slice to serve. Can be spread with butter if desired.