Dense & Rich Date & Fruit Bread
Adapted from a Recipe from Amilla Resort
Preparation time: 15 minutes plus 10 minutes cooling time
Cooking time: 1 hour 5 minutes
- 150g/5ozs. dried apricots
- 150g/5ozs. dried figs
- 150g/5ozs. pitted dates
- 150g/5ozs. golden raisins
- 3 cups apple or orange juice
- 1 teaspoon bicarbonate of soda
- 3/4 cup dark brown sugar
- 2 cups self raising flour
- 1.5 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 2 eggs
Step 1 - Add dried fruit (leave it whole) and 2 cups of the juice in a saucepan and bring to a simmer. Allow to simmer for 20 minutes or until liquid is absorbed. Stir in bicarb of soda and set aside for 10 minutes.
Step 2 - Preheat oven to 180C/350F and line a 7x28cms baking tin or a loaf tin on the base and sides. In a large bowl whisk the brown sugar, flour, cinnamon and ginger until there are no lumps. Whisk the eggs and then stir in with the fruit and extra fruit juice. Pour the fruit mixture into the flour mixture and mix until just combined. Bake for 45 minutes or until a skewer inserted comes out clean. If it browns too much after 30 minutes you can cover it with foil.
Serve with butter. This is also delicious toasted.
Tip: make two of these at a time - it freezes very well. I make two and then slice it up and butter it and wrap it up for lunches and place it in the freezer. It's also a wonderful gift to give to friends as it is very special.