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fruit loaf recipe jamie oliver

Cheers- Susie, I’ve made two of these cakes in the last two weeks, the first one lasted 4 days before it was all gone, made the 2nd one today and already 1/4 has gone, scrummy cake. I needn’t have worried, it was fantastic, and a very pleasing dark colour, I would think it would make a fantastic Christmas cake. I might try that myself – once I’ve finished up the overcooked strawberry jam. Cheers – Susie. To make applesauce, peel, core and slice 1 kg apples and cook with 100ml water for 15-20 minutes until soft. Cheers – Susie, Hi Michael, So pleased you like the cake – easy and delicious is what we’re aiming for! Vanessa, Thank you so much for your advice. Keep it in the fridge for best storage. Rebecca which jm have you found to be the best. If your tin was bigger than recommended, so the mixture is spread thinner, the cake would also cook more quickly. Cheers – Susie, Thank you for sharing this delicious cake recipe. Loved this cake but just a shame al, the fruit sunk I’ve never had that happen before with a Fruit cake but it tastes lovely next time I make it I will roll my fruit in flour and wash the cherries as I’ve always done, Hi Mariha, Interesting about the fruit – I do wash my cherries, but I don’t do anything with the rest and they’re okay. Learn how your comment data is processed. Cheers – Susie, Just made this cake, amazing and so easy, i added lemon rind in mine Thankyou really moist- Shirley, Hi Shirley, So pleased you like the cake. Them in brandy for two hours having washed the cherries first I also used 150ml’s of buttermilk and one large tablespoon of raspberry jam and cooked it for 1hr 25mins, the smell was amazing. It has less fruit so it cuts better. Cheers – Susie, Thank you so much Susie and apologies for late reply …. Hi Jill, I’m glad you like the cake. Hi Dawn, No problem to soak the fruit. This made it even better than the first. Glad you like the cake. Full of flavour but without the dense quality of so many fruit cakes. for more details. And I do take your point about more cakes without eggs Cheers, Susie. This beautiful rose wine is made entirely from Cabernet Sauvignon grapes, fruit driven, refreshing with abundance of berry flavours and a pleasant long finish. I’m glad it turned out well anyway. Next time I make it I’ll have a good look at the liner and check. So it is worth trying, and a longer, slightly lower bake won’t hurt. Glad you like the recipe. Turn out and allow to cool on a wire rack. I replaced the jam with marmalade, and the cake was delicious. Have just finished your cake and it was still moist and fresh after 1 week. Who cares the taste was wonderful and will definitely cook again. If you have a fan oven you can use the temperature in the recipe, 150C. I do keep mine in the fridge, which will also reduce drying as the cake ages. I soaked the dried fruit in cold tea overnight and added some glace cherries and walnuts. So pleased you all like the cake. I always wash mine and get the sticky stuff off them, pat them dry and sprinkle a little flour on them. I added a few crushed walnuts and marmalade as had no jam just waiting on it coming out oven for tomorrow’s visitors. Cheers – Susie. You may block these cookies using your browser settings, with no loss of functionality. i don’t know whether my cak eis dry or not if you could help, Hi Lesley, This cake can be a little crumbly, and will be firmer in the fridge – but not hard. Excellent recipe lovely taste. Did you use margarine instead of butter? Between 5 and 10 minutes, I would think. Hoping it should still work. I have made it about 6 times now. Hiya, I’m wanting to use this recipe but in an 8inch square tin.. do you know how much of the ingredients would be needed? It’s always a hit with the men in my family too Cheers – Susie. Also good with marmalade. I used raisins soaked in alcohol and chopped apricots and nuts. Cheers – Susie. Cheers – Susie. I’ve used homemade blackberry, plum and strawberry jams and probably my fave is plum, followed by strawberry, but these are quite light jams. Cheers – Susie, is the fruit loaf mean tto be a little crumbly when cutting into it ? Sorry to hear that. Cheers – Susie. I adapted it slightly by adding dried Pineapple & Mango to the Sultanas and soaking in Earl Grey Tea. I have made one in a 10" tin, easy alternative to a Christmas Cake. And we need a bit of a treat right now. what was wrong please, Hi Valerie. Cheers – Susie, Just baked this cake tonight after putting up the Christmas Tree. I have made this cake twice. Once you’ve done it, use the excess liquid in the cake. However it tasted good and I spread some butter on my slice. Thanks for your comments. Always good with a cuppa! Made this cake today for first time and like some of the previous reviews, mine seems quite dry especially on the outside. It has gone down a storm my daughter informs me! It’s so great to hear that , looks good so i am going to give it a go today what with the virus its good to find things to do and baking is always good GOOD THERAPY so here goes im 84 and active thanks, Hi Sandra. I have to make one every week now for my husband ???? If I can do it, anyone can! My family love it. Could I use them . So good that your baking is successful. Hi Helen. Hi, thanks for the recipe and the cake was lovely. Soft brown sugar gives a bit more moisture but I use caster sugar in some other fruit cakes. I don’t like spices so I used the zest of a large orange and used apricot jam. Hi Josy – thanks for that. Cheers – Susie. If I’m only freezing half, I wrap the liner around the cake. Cheers – Susie. You should be okay with cold tea. What size round tin would this suit, I am thinking about doubling the mixture as I need a 9inch size, do you think this will be enough? Cheers – Susie. A glaze of melted honey after it cooled made it look great – and taste delicious. Its a favourite in our house, even better than the shops xx, Hi Jan, So pleased your family like this cake. Made this cake this morning. I only use the 125g of butter and a loaf tin liner which is soaking wet with fat. Hi Sally, Dads do like this cake Fortunately, it’s easy to make as well as eat! I was wondering can I replace some of the flour with ground almonds? And I’ve just made another today! I followed the recipe implicitly, adding all the ingredients and cherries. It was moist and very tasty. I added chopped walnuts , and used strawberry jam. All the best, Hi Sunil, Do let me know how the cake turns out with applesauce. The least successful (relatively) is the blackberry, mainly as it does add a lot of seeds and makes the cake a slightly unusual purple colour. Absolutely delicious!!!!! Thanks for the recipe! I have made this recipe using various cups and mugs, as long as the ratios remain the same, and the cooking times are altered accordingly there should be no problems. Just weigh, stir and cook, which is just as well for me because it’s in great demand in our house. Cheers – Susie, Great Susie. The mixture was more moist so I cooked for an extra 15 mins in a fan oven – did cover the top with a sheet of foil for the last 30 mins. This is my preferred option. My cake is in the oven but having read the great reviews I am a little worried because some say it cooked for between 1hr15mins and 2hrs. I must have fifty cook books with any number of fruit cake recipes, but this was by far the easiest and most moist. Hi Christine. Pan-fried Lemon and Garlic Salmon with Asparagus. Cover with foil for the last 15 mins if your cake is getting too coloured or burning.. Great recipe thanks…. Cheers – Susie. Hi John. The cake is delicious in any event. I am so glad i found your site. Hi Susie Oh my goodness this cake is gorgeous! Thanks, Anthony, Hi Anthony, The quantities in the recipe will work for a 7-inch round deep cake tin. Amazing how jam makes all the difference. I have made this cake on numerous occasions and it always turns out well. So I made it again today. With a tea-time cuppa, fantastic! Thank you for sharing. Be the first to rate this post. Thank you . Think next time I would definitely add some lemon peel. Not sure where Imhave gone wrong. Cheers – Susie. Can i reduce the amount of fruits to say 200-250 gms? I’d try a lower temperature, say 140. Hi Susan, You can use some ground almonds – 50-100g I would suggest. Definitely is going to be my go to recipe from now on. Hi Patricia, Cheers – Susie, Just about to make this for the first time, my electric oven isn’t fan assisted, do I bake in the middle for the same amount of time? Too much fruit for it all to sink Cheers – Susie. You’re absolutely right. Puree in a food processor or sieve. Hi Steve, Brandy sounds good I’m guessing you can take as many slices of cake out as you need? I’m in the middle of baking this cake for the second time and I’m hoping it comes out of the oven just as delicious as my last attempt which was lovely and moist. Cheers – Susie. Hi Diain – Glad you like the cake – soaking the fruit is always a good idea. Save my name, email, and website in this browser for the next time I comment. By all means omit or change the spices. I had to smile – it happens to us all, especially at such a busy time of year! Drain the fruit and make up the leftover brandy to 60ml with milk. Ready in 40 minutes, it's easy to make – no rolling or cutting out to do. I haven’t tried chocolate drops, but now you mention it… I put all the fruit and soaked 0.125 - built, managed and maintained by Jason White. Lot’s of innovation in this space, but the standard homepage on a news website will take a long time to load. Thankyou. I omit the spices and added a teaspoon of rum though I can’t really taste the rum. Hi Tamsin, You could soak the fruit for a couple of hours in 50ml brandy. Hi Lorraine, Glad you like the cake. Cheers – Susie. . Actually that’s a bit treacly anyway . Fabulous recipe Susie, you are a star! Bet it tasted good though. I’m inclined to say try it and see – but keep an eye on cooking time and see if your breadmaker has any special instructions. For an 8-inch round tin, increase the quantities by 1/3 and cooking time by about 30 minutes, but test before the end. Also, cutting the cake before it’s completely cool will cause it to crumble. It could be that the mixture is too dry or not thoroughly mixed.

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