Glazed Fruit Bread Recipe

You will need.....       12 oz. self-raising flour                               

                               1/2 level teaspoons salt

                               2 oz. castor sugar

                               2 oz. walnuts, chopped

                               2 oz. dates, stoned and chopped

Preparation Time      2 rounded tablespoons malt extract

10 minutes                2 oz. butter

                               1/4 pint milk

Cooking Time           2 eggs, beaten

1 hour                      For the glaze and topping:

                              3 tablespoons apricot jam

Oven setting            2 oz. icing sugar

335ºF; Gas Mark 3     1 oz. walnuts

                              4 dates, stoned and halved

                              glace cherries and apricots

 

Well grease a 2-lb loaf tin. Sift flour and salt into a bowl, add sugar, walnuts and dates. Gently heat malt and butter until butter has melted. Pour into centre of flour mixture with blended milk and eggs. Mix to smooth, soft dough.

 

Turn dough into tin. Bake in a very moderate oven for about 1 hour.

 

To make glaze, heat jam slowly with a little water and spread over top of loaf. Place glace or dried apricots down the centre with a cherry in middle of each. Arrange walnuts and dates along either side. Mix icing sugar with 1 tablespoon water and trickle icing over top to give a criss-cross effect.

 

 

Quick Tip

 

For a quicker finish, brush the top of the loaf with warmed honey or golden syrup and scatter with chopped walnuts.

 

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