Grannys Fruit Loaf Recipes

Steps:

• Heat the oven to 160C/140C fan/gas 3. Butter and line a 900g loaf tin with baking parchment. Melt the sugar, butter and 225ml water in a large saucepan. Once melted, add the raisins, sultanas, currants and mixed peel. Bring to a gentle boil, and stirring occasionally, cook until reduced and softened, around 10-15 mins. Remove from the heat and leave to cool to room temperature.
• Tip the flour, mixed spice, bicarbonate of soda and a pinch of salt into a large bowl. Add the cooled fruit mixture and stir, then add the eggs and mix to combine. Bake for 45-55 mins until dark brown and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. Cut into slices to serve.

Steps:

• Preheat oven to 300°. Grease and flour three 9x5-in. loaf pans. Line bottoms with waxed paper; grease and flour the paper. Combine currants, raisins, walnuts, candied citron and 1/4 cup flour. Toss to coat; set aside., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. In another bowl, whisk baking soda, cinnamon, nutmeg, cloves and remaining flour; add to creamed mixture alternately with coffee. Stir into currant mixture and mix well., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pans 10 minutes before removing to wire racks to cool completely. Wrap tightly and store in the refrigerator for at least 2 days to blend flavors. Slice and bring to room temperature before serving. Refrigerate leftovers.

Steps:

• Soak the apricots, sugar and dried fruit overnight in the cold tea.
• Stir in morning.
• Add egg and flour.
• Bake 1 1/4 hours at 350°F.

Steps:

• 1. Oven should be preheated to 250 (yes that is correct - 250) and cooking time is 2 hours (yes, 2 hours). Prep time is about 30 minutes. You will need 5-6 Mini Loaf Pans approximately 5" x 3" in size, I used 6.
• 2. Bowl #1 - Mix flour, baking powder and sugar, SET ASIDE
• 3. Bowl #2 - Mix Eggs, Vanilla extract and Almond extract together, SET ASIDE
• 4. Bowl #3 - Mix Dates, Cherries (RED AND GREEN), Pineapple (get the largest pieces you can find, not whole but not the bits either) and Nuts together, SET ASIDE. (note: I have also used Pecans - either or both are excellent) NOTE #1: BE SURE to SET ASIDE 3 CHERRIES for EACH mini Pan to go ON TOP of each cake before cooking. NOTE #2: I do not add all the syrup from the candied fruit, I do my best to remove the candied fruit from the containers leaving behind the goo. I do not rinse the fruit.
• 5. Follow this order for easiest blending of above ingredients - Mix Bowl #1 and Bowl #2 together. Be sure to get a creamy, no lumps remaining, smooth consistency. I use a large spatula to achieve best blend.
• 6. REMINDER: BEFORE YOU FOLD BOWL #3 into the BATTER created by BOWL #1 & BOWL #2 - BE SURE to set aside three cherries for each fruit cake to put on top of each mini loaf before they go in the oven. THEN, fold ingredients of Bowl #3 into your above blended batter.
• 7. Spray your individual mini loaf pans (as seen in photo) with a cooking spray of your choice.
• 8. Scoop out enough batter to fill each tin. Do not over fill. This recipe will fill 6 individual mini tins nicely. NOW - ADD THE SET ASIDE CHERRIES to the top of your loaf pan now filled with the completed batter to accent your creation.
• 9. Place the tins on a large cookie sheet (for easiest in and out placement to oven) AND BAKE - 250 slow oven for 2 hours.
• 10. When finished, remove from oven and let cook on wire rack.
• 11. I leave the fruit cake in the pans, and then put the pretty little Fruit Cakes in a fancy clear food type gift bag or wrap in clear plastic wrap and add a bow so everyone can see your delicious treat when you present it to them.

Steps:

• Drain canned salmon liquid into measuring cup. Add milk to total 1 cup.
• Flake salmon and add to milk/salmon liquid.
• Combine with all remaining ingredients and mix lightly.
• Pour mixture 8"X4" loaf pan, either well greased or treated with cooking spray.
• Bake at 375 degrees for 45 minutes to one hour.
• Serve with lemon wedges.