- #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.
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