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Easy Fruit Loaf

 

Someone discovered that fruit could be preserved by soaking in great concentrations of sugar, intensifying color and flavor. Not only could native plums and cherries be conserved, but unavailable fruits were soon being imported in candied form from other parts of the world. Having so much sugar-laced fruit engendered the need to dispose of it in some way—thus the fruitcake. By the early 19th century, the typical recipe was heavy as lead with citrus peel, pineapples, plums, dates, pears, and cherries.

 

Ingredients

4 Weet Bix, crushed or 70 gm flakes

3 tablespoons butter

1 cup mixed fruit

½ cup dates

1 cup sugar

1 cup boiling water

1 egg

½ cup walnuts

1 cup self raising flour

4 teaspoons mixed spice

1 teaspoon bicarbonate of soda

Method

Place first five ingredients in a bowl and pour over a cup of boiling water. Allow to soak for 5 minutes, then add beaten egg, walnuts, sifted flour, and soda.

Bake in a loaf tin at 180C for 45 to 50 minutes

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