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War Time Rum Fruit Loaf

This very simple fruit cake is not only easy to bake but taste's delicious. Very moist, keeps well wrapped and up to one week, great for those last minute gatherings.


150g Seedless Raisins

150g Sultanas

210g Light Brown Sugar

195g "00" Grade Premium Plain Flour

120ml Water

120ml Spiced Rum

55g Stork with Butter

2 lrg Organic Free Range Eggs, lightly beaten

1tsp Ground Cinnamon

2tsp Mixed Spice

1/2 tsp Ground Nutmeg

1tsp Vanilla Extract

Pinch of Kosher Salt

1tsp Baking Soda

2tsp Mixed Peel

100g Glace Cherries, halved


Pre heat the Oven to 180'c, then butter a non stick banana loaf tin and place parchment on the bottom.

1. Firstly, place all the fruit, mixed peel and glace cherries in a large saucepan. Add the water and rum then leave them to soak for 10 minuets. Then add the butter (melted), sugar and spices, next place the saucepan on a medium heat and bring to the boil.

2. Boil for 5 minuets, then remove from the heat, allow to cool.

3. Now add the eggs and stir into the mix alongside the Vanilla extract, then slowly fold in the flour and salt. Make sure the batter and fruit are fully incorporated but do not over mix.

4. Now from a height, using a spatula pour the mixture into the loaf tin. Smooth off the top, then place in the centre of the pre heated oven for approx 50-60mins.

5. When baked a skewer inserted into the centre will come out clean, the colour should be of a golden brown. Leave to cool for 15 minuets in the tin, then turn out onto a wire rack, leave until completely cool. Lastly using the skewer, make tiny holes over the cake and start giving the cake a small extra rum feed. This cake will have a running crack along the top, that is normal and nothing to worry about.

Enjoy with a cup of tea.

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