Forfar Fruit Loaf Recipe
Yield: 1 LoafRecipe by luhu.jp
Ingredients:
** British Measurements **,
4 ounce: Butter,
4 ounce: Caster sugar,
1: Egg, beaten
8 ounce: Plain flour,
1 tsp: Baking powder,
1 tbsp: Milk,
4 ounce: Sultanas,
4 ounce: Currants,
1 ounce: Almonds, chopped
Directions:
Grease and line a 1 pound loaf tin.
Cream the butter and sugar. Add the beaten egg in small amounts as
spoonfuls of the flour is combined with the mixture. Only add the
baking powder with the last amount of flour. Stir in the milk and
then the fruit and almonds and combine thoroughly. Put into the
baking tin and depress the centre just slightly.
Bake for 1 1/2 to 2 hours, or until a skewer comes out cleanly, at
350
F / 180
C / gas mark between 4 and 5. Cool on a wire rack.
This is best eaten as cooked, on the same day, resembling a tea loaf
rather than a rich cake. ** Scottish Home Baking **
by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN =
1-898169-00-4 Scanned and formatted for you by The WEE Scot -- pol mac
Griogair
Source from luhu.jp
Cream the butter and sugar. Add the beaten egg in small amounts as
spoonfuls of the flour is combined with the mixture. Only add the
baking powder with the last amount of flour. Stir in the milk and
then the fruit and almonds and combine thoroughly. Put into the
baking tin and depress the centre just slightly.
Bake for 1 1/2 to 2 hours, or until a skewer comes out cleanly, at
350
F / 180
C / gas mark between 4 and 5. Cool on a wire rack.
This is best eaten as cooked, on the same day, resembling a tea loaf
rather than a rich cake. ** Scottish Home Baking **
by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN =
1-898169-00-4 Scanned and formatted for you by The WEE Scot -- pol mac
Griogair
Source from luhu.jp