- #1714754BJB March 21, 2019 at 8:05 am
Mix and Melt Gingerbread loaf : not Friut Loaf, but will put these in as well, as they are great:
90 grms butter
1 cup plain flour
1/2 castor sugar
2 tsp ginger
1 beaten egg
2/3 cup g syrup
1/3 cup SR flour
3/4 tsp soda
1/2 tsp cinnamon
2/3 cup milk
Melt butter and syrup ( don’t boil).Sift dry ingreds and add egg milk and syrup mixture. Pour into loaf tin. 160c. Don’t overcook. Sprinkle with icing sugar. slice and butter when cool.#1716199BJB April 8, 2019 at 12:43 pm
Put the following in a large saucepan
1 cup chopped Feijoa’s (scooped flesh chopped – no skins)
1 cup boiling water
1 cup sugar
Bring to the Boil – Let cool
2 Cup flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
Put into lined Loaf Tin.
Cook for 45-60 mins at 180c
Be careful as this can get flour balls – make sure it is well mixed. I used electric beaters sometimes.
Feijoa Loaf.#1716889BJB April 17, 2019 at 12:35 pm
Feijoa and Honey Loaf: A Allison Gofton recipe: Also on the Feijoa Thread.
2 cups self-raising flour
1 teaspoon mixed spice
1 cup mashed peeled feijoas
¾ cup honey
grated rind of 1 orange
100 grams butter, softened
Set the oven rack in the centre of the oven. Preheat the oven to 180ºC. Grease and line the base of a mediium (22cm x 9cm) loaf tin with baking paper.
In a medium-sized bowl, sift together the flour and mixed spice. Make a well in the cetnre by pushing the flour out to the edges of the bowl.
In a jug, beat together the mashed feijoas, honey, egg and orange rind and pour into the well.
Add the butter and beat well for 1 minute with a wooden spoon until soft and whipped in texture.
Transfer to the prepared loaf tin and level off.
Bake in the preheated oven for 45 minutes or until a skewer inserted comes out clean.
Remove from the oven and stand for 10 minutes before turning out onto a cake rack to cool.
Serve warm, thickly sliced or cold and lightly buttered.#1718115BJB May 1, 2019 at 8:10 am
Lemon and currant loaf
125 gram unsalted butter, softened
1 cup (220g) caster sugar
2 teaspoon lemon rind, finely grated
1 cup (150g) self-raising flour, sifted
1/2 cup (75g) plain flour, sifted
1/3 cup (80g) sour cream, softened
2 tablespoon lemon juice
1 cup (160g) dried currants
Lemon and currant loaf
Preheat oven to 180°C (160°C fan-forced).
Grease a 14cm x 21cm loaf pan; line base and long sides with baking paper, extending paper 5cm over sides.
Beat butter, sugar and rind in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Stir in flours, sour cream and juice, in two batches. Stir in currants. Spread mixture into pan.
Bake loaf for about 1 hour 10 minutes. Stand loaf in pan for 10 minutes before turning, top-side up, onto a wire rack to cool.#1725557BJB July 20, 2019 at 8:13 am
Date and apricot loaf
3/4 cup firmly packed brown sugar
250 gram dried pitted dates, coarsely chopped
1 cup dried apricots, coarsely chopped
90 gram butter, coarsely chopped
1 teaspoon bicarbonate of soda
1 1/2 cup self-raising flour
1 egg, lightly beaten
butter, to serve
Date and apricot loaf
Preheat oven to 180°C (160°C fan-forced). Grease and line a 21 x 10cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles.
Combine sugar, dates, apricots, butter and bicarbonate of soda in a medium saucepan. Add 1 cup water; cook and stir over moderate heat. Bring to the boil. Remove from heat. Stand for 5 minutes to cool slightly.
Add flour and egg to date mixture; stir to combine. Pour into prepared pan. Smooth surface.
Bake for 45-50 minutes or until a skewer inserted at centre comes out clean. Remove from oven. Stand in pan for 5 minutes before transferring to a wire rack to cool. Cut into slices. Serve with butter.#1725617BJB July 21, 2019 at 12:45 pm
Pear and Ginger Loaf:
2 large eggs, at room temperature
¼ cup oil (not olive)
1 cup sugar
250g sour cream
1½ cups flour
1½ tsp baking powder
1 tsp baking soda
¼ tsp salt
Pear & Ginger Mix
4 canned pear halves, well drained, thinly sliced
4 cubes (approx. 20g) crystalized ginger, finely sliced
5 tsp sugar mixed with 4 tsp ground ginger
Ingredients provided by:
Preheat oven to 180°C. Grease a 24cm loaf tin and line with baking paper, for easy removal afterwards.
In a cake mixer beat, eggs with wire whisk attachment. When frothy, slowly add oil and sugar while still whisking.
While machine is still running, add sour cream and then sifted dry ingredients. Pulse dry ingredients until just combined, no more.
Pour half the batter into prepared loaf tin. Thinly slice 3 pears and scatter over top of batter. Finely slice 3 cubes crystalized ginger and sprinkle over pears. Dust with half the sugar/ginger mixture. Pour remaining batter into loaf tin then repeat layering with remaining pears, ginger and sugar mix.
Bake for 50-60 minutes, or until a skewer comes out cleanly. Let loaf stand in tin for 10 minutes before turning out.#1725697BJB July 22, 2019 at 12:43 pm
175g (6oz) butter
175g (6oz) soft light-brown sugar
2 eggs, lightly beaten, at room temperature
125g (4½oz) dark, coarse-cut marmalade
finely grated zest of 1 orange
juice of ½ orange
175g (6oz) brown self-raising flour
Butter and base-line a loaf tin measuring 22 x 12 x 6cm (8 x 4¼ x 3in). Use Baking Paper, will do, much easier.
Beat the butter and sugar in a food mixer until light and fluffy. With the machine running add the egg a little at a time, beating well after each addition, then beat in the marmalade, zest and juice. Sift the flour and add the bran from the sieve back into it. Fold into the batter with a metal spoon. Scrape into the tin and smooth the top.
Bake in an oven preheated to 180°C/350°F/gas mark 4 for 35 minutes. A skewer inserted into the middle should come out clean. Leave for 10 minutes, then turn on to a wire rack, peel off the paper and set the right way up. Leave to cool (though it is lovely, if rather crumbly, when still warm).#1725905BJB July 23, 2019 at 2:17 pm
100g butter, melted
2 Tbsp grated lemon rind
1 cup Caster Sugar
1 3/4 cups plain flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/4 cup lemon juice
1/4 cup Caster Sugar
Preheat oven to 180°C bake. Grease or line the bottom of a loaf tin measuring approximately 21cm x 9cm.
Using either a food processor or electric mixer, beat eggs and butter together. Add the lemon rind and Caster Sugar and beat until creamy. Mix in the flour, baking powder, salt and milk. Process until combined.
Pour the mixture into the prepared loaf tin and bake for 45-55 minutes until golden and cooked through.
Mix together the syrup ingredients and pour over the loaf as soon as it comes out of the oven. Leave to cool in the tin.#1726275BJB July 25, 2019 at 2:16 pm
1 3/4 cups self-raising flour
1 tsp cinnamon
1 tsp baking powder
half a cup milk
half a cup brown sugar
1 cup grated carrot
half a cup walnuts
CARROT WALNUT LOAF
Preheat oven to 180C.
Sift flour, cinnamon and baking powder into medium mixing bowl.
Add brown sugar, carrot, walnuts, eggs and milk, mix until well combined.
Lastly, add melted butter.
Pour into greased loaf pan and bake for 45 minutes, do clean skewer test to check it’s done.#1726412BJB July 26, 2019 at 12:47 pm
Malted Fruit Loaf
455g mixed dried fruit
2 tbsp MALTEXO ORIGINAL
1tsp baking powder
1 tsp baking soda
Place dried fruit in a saucepan, cover with ginger ale and bring to the boil. Add MALTEXO ORIGINAL and baking soda and leave to cool. Cream butter and sugar. Add eggs and mix well. Sieve flour and baking powder and add – alternating with dried fruit. Grease and line two loaf tins. Put half of the mixture in each tin.
Bake at 180° C for 30 to 40 minutes. (Makes two large loaves.)
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