Recipe for a Delicious Boiled Fruit Loaf

This recipe delivers a wonderfully moist and intensely flavorful boiled fruit loaf, perfect for tea time or a special occasion. The "boiled" aspect refers to the method of cooking the fruit before incorporating it into the loaf, resulting in a richer, more intense fruit flavor. This detailed guide will walk you through each step, ensuring your baking success.

Ingredients You'll Need:

This recipe makes one large loaf.

For the Boiled Fruit:

• 150g raisins (mixed colors are lovely!)
• 150g currants
• 150g sultanas
• 1 orange, zest and juice
• 1 lemon, zest and juice
• 250ml water
• 100g dark brown sugar (muscovado is ideal)

For the Loaf:

• 225g self-raising flour
• 1 tsp mixed spice
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 200g dark brown sugar
• 100g unsalted butter, softened
• 2 large eggs
• 1 tbsp milk

Step-by-Step Instructions:

Preparing the Boiled Fruit:

1. Combine the fruits: In a saucepan, combine the raisins, currants, and sultanas.
2. Add citrus: Add the zest and juice of the orange and lemon.
3. Sweeten and simmer: Stir in the brown sugar and water. Bring the mixture to a simmer over medium heat.
4. Cook gently: Reduce the heat to low and simmer for 10-15 minutes, stirring occasionally, until the fruit has plumped up and absorbed most of the liquid. The mixture should be thick but not dry.
5. Cool completely: Remove from the heat and allow the fruit mixture to cool completely. This step is crucial – hot fruit will cook the eggs in the batter.

Making the Loaf:

1. Preheat your oven: Preheat your oven to 150°C (300°F/Gas Mark 2). Grease and flour a 900g (2lb) loaf tin.
2. Combine dry ingredients: In a large bowl, sift together the self-raising flour, mixed spice, cinnamon, and nutmeg.
3. Cream butter and sugar: In a separate bowl, cream together the softened butter and brown sugar until light and fluffy.
4. Add eggs: Beat in the eggs one at a time, mixing well after each addition.
5. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix.
6. Fold in the fruit: Gently fold in the cooled boiled fruit mixture. Stir in the milk until the batter is smooth.
7. Pour into the tin: Pour the batter into the prepared loaf tin and level the top.
8. Bake: Bake for 1½ - 2 hours, or until a skewer inserted into the center comes out clean.
9. Cool in the tin: Let the loaf cool in the tin for 10-15 minutes before transferring it to a wire rack to cool completely.

Tips for the Perfect Boiled Fruit Loaf:

• Don't overmix the batter: Overmixing will develop the gluten in the flour, resulting in a tough loaf.
• Check for doneness: Use a skewer or toothpick to check if the loaf is baked through. If it comes out clean, it's ready.
• Storage: Store the cooled loaf in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Serving Suggestions:

This boiled fruit loaf is delicious served with a dollop of butter, clotted cream, or a drizzle of custard. It's also a great addition to a picnic basket or packed lunch.

Enjoy your homemade boiled fruit loaf! Let us know in the comments how yours turned out.