Wednesday, 19 December 2012

Nature's Basket Signature Dried Fruit and Nut Loaf

The tradition of making a dense rich cake filled with spices, candied fruits and nuts first
began in England. Fruit cakes were first made in the 15th century, when exotic spices, nuts
and fruits were first introduced to the English by the traders. These cakes were so rich
that they were banned during the 18th century across most of Europe. A law was passed
which stated that fruit cakes could only be baked on certain festivals and special occasions;
Christmas being one of them. They were thought to be too decadent for daily consumption.
Since then the tradition remains, and people world over indulge in fruit cakes on Christmas

Try out a Christmas cake with a difference; one that’s bursting with dried fruits in rainbow
colours! Our shelves boast a range of dried fruits that go far beyond just raisins and fruit peel.
Dried Turkish Apricots, Gourmet Dates, Cranberries, Red Raisins, Blueberries, Pineapple,
Papaya and Prunes are all naturally sweet and incredibly colourful and offer a world of
new flavours to add to Christmas Cakes and Bakes. Rushina has the ideal recipe for all this
exotica with the Natures Basket Signature Fruit and Nut loaf.
We guarantee, you will LOVE it!

Nature's Basket Signature Dried Fruit and Nut Loaf

3/4 cup all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup firmly packed light brown sugar

3 cups coarsely chopped mixed nuts (pecans, hazelnuts, or pine nuts , walnuts,

3 cups dried fruit (dried cherries, cranberries, dates, blueberries figs, dried pineapple,
Apricots) chopped

3 large eggs

1 vanilla bean, chopped fine

Time & Portion Size: Time 2 hours
Serves 6-8

Pre-heat oven to 300 degrees F (150 degrees C) and place the rack in the centre of the oven.
Butter or spray with oil spray, a 9 x 5 inch (23 x 12 cm) (8 cup) loaf pan and line the bottom
of the pan with parchment paper.

In a large bowl, whisk together the flour, baking soda, baking powder and salt. Stir in the
brown sugar, walnuts and dried fruits. Use your fingers to make sure that all the fruits and
nuts have been coated with the flour mixture.

In a separate bowl, beat (with a wire whisk or an electric hand mixer) the eggs and vanilla
until light coloured and thick (this will take several minutes). Add the egg mixture to the fruit
and nut mixture and mix until all the fruit and nut pieces are coated with the batter. Spread
into the prepared pan, pressing to even it out.

Bake for about 60 to 75 minutes or until the batter is golden brown and has pulled away from

the sides of the pan. (If you find the loaf over browning, cover with aluminium foil.) Remove
from oven and place on a wire rack to cool. When cool, lift the loaf from the pan. Cut into
small slices with a sharp knife.
To store, cover with plastic wrap or aluminium foil. This loaf is best after being stored for
a couple of days. It can be kept for about 2 weeks at room temperature or for a couple of
months in the refrigerator.


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