Fruit & Nut Loaf

Makes around 20 slices

A classic fruit loaf which everyone loves - it'll keep well in a tin for about 5 days.

Fruit & Nut Loaf Photo: Julie Biuso

Ingredients

• 350g self-raising flour
• ¼ tsp salt
• ¼ tsp mixed spice
• ¼ tsp grated nutmeg
• 125g butter, cubed
• 125g caster sugar
• ½ cup currants
• ¾ cup sultanas
• ½ cup chopped walnuts
• 6 Brazil nuts, thickly sliced
• Finely grated zest 1 lemon
• 2 size 7 (large) free-range eggs, lightly beaten
• 250ml (1 cup) milk, at room temperature
• 2 Tbsp brandy
• Unsalted butter, for serving (optional)
• Dried apricots and raw unskinned almonds

Method

1 Preheat oven to 180°C. Line a loaf tin 21cm long by 10.5 cm wide by 6.5 cm deep, or something similar, with baking paper. (I usually make one long strip for the bottom and short ends, then a wide piece to do the long sides and bottom.)

2 Sieve flour, salt and spices into a large bowl. Add butter and rub it in until it resembles coarse breadcrumbs. Stir in sugar, dried fruit and nuts and lemon zest.  Mix eggs and milk together, add brandy, then pour into dry ingredients. Blend everything together with a large spoon. The mixture should be soft enough to just drop off the spoon.

3 Transfer to tin, smooth the top with a knife and bake for about 1 hour, or until a good brown on top and a skewer inserted in the centre comes out clean. Cool for 20 minutes in the tin, then carefully turn the loaf out onto a cooling rack. Once the loaf is cool, store in an airtight container. Serve thickly sliced, and spread with unsalted butter if liked.

Recipe Notes

I like to include ½ - ¾ cup dried tangy apricots. Soak apricots in hot water to cover for 1 hour, drain and pat dry off on paper towels. Chop coarsely and add with dried fruit. On the top, I often make a pattern with raw-skinned almonds. Arrange them on top of the loaf, pressing them in gently, before baking.