Growing up, date loaf was the last survivor in the cake tins. Mum baked like she was feeding an army. She grew up as one of six children, on a farm, where along with farm hands and random visitors all needed feeding. It was like a family-run catering gig, where keeping the tins full was a never-ending battle.
Date loaf, fruit loaf, fruit cake — none of it held any appeal. As children my younger brother Ross and I used to trade our home baking for the exotic "packet" biscuits that our friends would bring in their lunches.
When James and I lived in London, we would often have a Sunday lunch with James's relatives in Chalfont Saint Peter. Betty was an excellent cook and one afternoon served this fruit loaf with a slice of sharp cheddar, assuring me that they worked well together. I was hooked. We used to make an apple and cheddar cake at Clark's Library Café that, while not the most popular, certainly had its admirers.
You can use any mixture of dried fruits. I especially like the tartness of dried cranberries. Make a cup of tea, slice a piece of Betty's loaf and add a slither of sharp cheese. I dare you to try it.
Julie
Betty's Fruit Loaf
- 340g mixed dried fruits (sultanas, currants, cranberries or raisins)
- 300mls hot black Earl Grey tea
- 1 orange — zest
- 250g self-raising flour
- 200g brown sugar
- 2 eggs
- In a large bowl, pour the hot tea over the dried fruits and orange zest.
- Leave overnight if possible, or at least until cold.
- Lightly beat the eggs and add to the cold tea and fruit mix.
- Add the flour and sugar and mix well.
- Pour the batter into a lined loaf tin and bake at 160°C fan for 60–80 minutes.
- Allow to cool, then slice and serve with butter or a slice of sharp cheddar.
Thanks Betty.
Field & Green at Floriditas
As a Flo's subscriber, you are the very first to know that on November 28 & 29, we welcome Laura Greenfield and Raechal Ferguson of Field & Green, to cook a splendid menu of their best loved dishes for two nights only. Laura and Raechal are dear friends, and we cannot wait to enjoy those iconic F&G flavours once again. More details to come, including Laura's sumptuous menu. In the meantime, save the dates. x
"I love the Chinese word for greeting (你吃飯了嗎): not quite 'hello', but 'have you eaten yet?'" — Rick Stein
