Easy Scottish Fruit Loaf Recipe - A Happy Home In Holland (2024)

FAQs

How to make Mary Berry's fruit cake? ›

Put the flour, grated nutmeg, mixed spice, butter, sugar, eggs, chopped almonds, black treacle and the citrus zest into a large bowl and beat well to mix thoroughly. Fold in the soaked fruits. Spoon the mixture into the prepared cake tin and spread out evenly with the back of a spoon.

Just two delicious slices of our Fruit Loaf with Orange provides one of your recommended daily five portions of fruit and veg, when eaten as part of a healthy balanced diet and lifestyle. Packed with juicy sultanas and orange flavoured pieces, it's also low in fat, a source of fibre and contains no added sugar.

This is also one of the BEST cakes for freezing. You can freeze an entire loaf, wrapped well in baking paper and foil. Thaw the loaf overnight in the fridge before slicing and serving. You can also freeze a sliced fruit loaf and simply pop a slice in the toaster, no need to defrost, whenever you fancy a little treat!

Fruit Loaves | Fruit Bread | Warburtons.

Usually the bottom and/or edges tend to get hard if a cake is overbaked. You can also try using simple syrup to soak the cake layers or top of the cake to make it little soft. warming the fruitcake or slices can make them softer and soaking in some brandy or rum will help.

The key step that makes this so much faster to make than other fruit cakes is the fruit soaking step. Most recipes call for dried fruit to be soaked overnight. I take a speedy approach: just microwave the dried fruit with juice and/or brandy, then stand for 1 hour to soak up the liquid.

How much sugar is in a classic fruitcake? One serving of a classic, homemade fruitcake has about 79 grams of carbohydrates and 4 grams of fiber; that's about 75 grams of sugar, or 15 teaspoons of sugar, in just one serving.

Other types of breads to avoid are those that list sweeteners — such as sugar, high-fructose corn syrup, dextrose, or molasses — among the first ingredients. Lastly, avoid breads that contain raisins or other dried fruit, as these are higher in carbohydrates.

What typically makes fruitcake last so long is its super dense texture. This texture prevents, let's say, less than appetizing things from setting up camp in the cake's crevices. Additionally, a lot of the ingredients in our fruitcakes are dried or glaceéd, so they don't contain much moisture.

From recipe to scientific experiment!

The chemical composition of the cake makes it possible to keep it for a 100 years. Indeed, its density prevents bacteria and mold to proliferate and its alcohol content makes it more sanitized, which also has an impact on its conservation.

How long does fruitcake last in the fridge? ›

For best quality, a fruit cake that is tightly wrapped with aluminum foil or saran warp can be stored for up to 1 month in a cool, dark pantry, 6 months in the refrigerator, and 12 months in a freezer. Check often for signs of spoilage, and if mold or off-odors develop, discard the cake.

Louis, Missouri by two German immigrant brothers. What's the secret to the famous fruitcake recipe? The secret to Grandma's fruitcake is that it is hand-made by our wonderful bakers all year round and then it is mellowed to perfection before being sold to customers to enjoy!

This traditional Scottish Fruit Loaf Recipe (aka Tea Bread) has got to be one of the easiest ever. It is a cross between bread and cake with a little bit denser texture and rather delicious when spread with butter and served with a nice cup of tea!

Enriched, dark, medium size sourdough loaf from wheat flour, rye flour and malt, with a thin crispy crust and a light airy crumb, decorated with sunflower seeds, wheat brans, sesame seeds, linseed and oat grits.

It's really important to soak your fruit mix so that they soften and plump up. This way, they'll stay moist and juicy and won't absorb moisture from the cake batter during baking, ensuring that your cake stays moist.

Dense, moist, fruit-studded cakes are sandwiched between layers of light, fluffy, delicately sweetened frosting for a combination that's as impressive to view as it is to eat.