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Fruit Loaf

Ingredients

30ml (2 level tbsps) Mornflake Superfast or Organic Oats
3 eggs
125g (4 oz) sugar
125g (4oz) Mornflake Superfast or Organic Oats
5ml (1 level tsp) baking powder
125g (4 oz) dried prunes, stoned and chopped
125g (4 oz) dried apricots, chopped
225g (8 oz) sultanas
125g (4 oz) roasted hazelnuts, chopped
50g (2oz) almond nibs

 

Preparation Time

clock 15 mins

Cooking Time

clock 1 hour 30 mins

Skill Level

starstarstarstarstar

Method

Base-line and grease a 1.1 litre (2 pint) loaf tin sprinkling the edges with 30ml (2 level tbsps) oats. Beat the sugar and eggs until creamy. Add the oats and baking powder mixing well. Stir in the chopped fruit and nuts, press into the tin and level the surface. Bake at 180°C (350°F) gas 4 for 1½ hrs, covering with greaseproof paper if the top gets too brown. Cool on a wire rack.

This cake stores well, in fact it cuts and eats better after a week’s storage.