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Fruit Loaf's

This topic contains 61 replies, has 9 voices, and was last updated by  BJB 2 hours, 23 minutes ago.

Discussions Food & Wine Recipes Fruit Loaf's

Viewing 10 posts - 31 through 40 (of 62 total)
  • #1714754
    BJB
    Member
    Member since: October 16, 2007
    Topics: 51
    Replies: 13646
    BJB

    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.

    #1716199
    BJB
    Member
    Member since: October 16, 2007
    Topics: 51
    Replies: 13646
    BJB

    Put the following in a large saucepan
    1 cup chopped Feijoa’s (scooped flesh chopped – no skins)
    50g butter
    1 cup boiling water
    1 cup sugar
    Bring to the Boil – Let cool

    Add
    2 Cup flour
    1 teaspoon Baking Soda
    1 teaspoon Baking Powder
    1 egg
    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.

    #1716889
    BJB
    Member
    Member since: October 16, 2007
    Topics: 51
    Replies: 13646
    BJB

    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
    1 egg
    grated rind of 1 orange
    100 grams butter, softened
    Method
    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.

    #1718115
    BJB
    Member
    Member since: October 16, 2007
    Topics: 51
    Replies: 13646
    BJB

    Lemon and currant loaf
    125 gram unsalted butter, softened
    1 cup (220g) caster sugar
    2 teaspoon lemon rind, finely grated
    3 eggs
    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
    METHOD
    Lemon and currant loaf
    1
    Preheat oven to 180°C (160°C fan-forced).
    2
    Grease a 14cm x 21cm loaf pan; line base and long sides with baking paper, extending paper 5cm over sides.
    3
    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.
    4
    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.

    #1725557
    BJB
    Member
    Member since: October 16, 2007
    Topics: 51
    Replies: 13646
    BJB

    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
    METHOD
    Date and apricot loaf
    1
    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.
    2
    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.
    3
    Add flour and egg to date mixture; stir to combine. Pour into prepared pan. Smooth surface.
    4
    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.

    #1725617
    BJB
    Member
    Member since: October 16, 2007
    Topics: 51
    Replies: 13646
    BJB

    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:

    Method
    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.

    #1725697
    BJB
    Member
    Member since: October 16, 2007
    Topics: 51
    Replies: 13646
    BJB

    marmalade Loaf:

    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).

    #1725905
    BJB
    Member
    Member since: October 16, 2007
    Topics: 51
    Replies: 13646
    BJB

    Lemon Loaf:
    2 eggs
    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

    Syrup
    1/4 cup lemon juice
    1/4 cup Caster Sugar

    Method
    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.

    #1726275
    BJB
    Member
    Member since: October 16, 2007
    Topics: 51
    Replies: 13646
    BJB

    1 3/4 cups self-raising flour
    1 tsp cinnamon
    1 tsp baking powder
    half a cup milk
    half a cup brown sugar
    2 eggs
    125g butter
    1 cup grated carrot
    half a cup walnuts

    CARROT WALNUT LOAF

    Method

    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.

    #1726412
    BJB
    Member
    Member since: October 16, 2007
    Topics: 51
    Replies: 13646
    BJB

    Malted Fruit Loaf
    Ingredients
    115g butter
    170g sugar
    2 eggs
    455g mixed dried fruit
    ginger ale
    2 tbsp MALTEXO ORIGINAL
    285g flour
    1tsp baking powder
    1 tsp baking soda
    Method:
    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.)

Viewing 10 posts - 31 through 40 (of 62 total)

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