Holler’s Mum’s Fruit Loaf
Heavily adapted from http://aweebitofcooking.co.uk/2007/06/19/f
ool-proof-baking/ who wrote: "Here, is my mum’s fruit loaf, it has never failed me yet. You may even enjoy it yourself, as it is more spicy than sweet and lovely and moist! You could served it sliced or as a whole loaf." I hope I can do her justice! This bread smells like Heaven while it spends it's (admittedly long) term in the oven, but don't open the oven door until it's at LEAST 30 minutes into the bake time - the low, long bake is key to the moisture.
Next time I make this I'm going to try adding dried cherries and apricots to the mixture.You can probably get up to 8oz of dry fruit total into the cake.Submitted by: JO_JO_BA