Fruit And Honey Loaf Recipes

Steps:

• Heat gently together in a pot on stove top the water, sugar, dried fruit and butter until butter melts and sugar dissolves.
• Allow to cool for a few minutes then stir in flour and spices and baking soda.
• Pour into a large loaf pan which has been greased and floured or bottom lined with baking paper and bake at 350'F for 45 minutes or until a cake tester comes out clean.
• Remove from oven and leave to cool in tin for 10 minutes then tip out onto a wire rack to finish cooling.
• Serve cut in slices and buttered.

Steps:

• 1. Preheat the oven to 300°F. Butter a 9-x-5-inch bread pan and set aside. 2. Place the honey and butter in a large mixing bowl and stir with a wooden spoon. Add the salt, egg, and buttermilk, and beat with the spoon until well blended. Add the remaining ingredients and stir just long enough to moisten the dry ingredients-do not overstir. 3. Pour the batter into the prepared pan and bake for 1 hour and 40 minutes, or until a toothpick inserted in the center comes out clean. The loaf will be very brown and begin to shrink away from the sides of the pan. Cool on a wire rack for 30 minutes, then turn the loaf out of the pan. Finish cooling the bread on the rack before serving.

Steps:

• Heat the oven to 180C/160C fan/gas 4 and butter and line a 900g loaf tin. Put the honey, butter and sugar in a saucepan and warm over a low heat, stirring occasionally, until the butter has melted and the sugar dissolved. Remove from the heat and pour in the milk and vanilla, then set aside to cool.
• Tip the flour into a bowl with the baking powder, spices and a pinch of salt. Add the egg, then gently fold in along with the melted butter mixture. Once combined, tip into the prepared tin, place on a baking tray, and bake for 40 mins until springy to the touch and a skewer inserted into the middle comes out clean. Leave to cool for 10 mins in the tin, then place on a cooling rack and leave to cool completely. Will keep in an airtight container for up to four days.