Storecupboard Loaf Cake

This is a super cake for making use of the ends of packets of dried fruits and nuts. Based on the traditional tea loaf, the fruits are soaked in hot tea, any flavour, or substitute fruit juice. The fruits plump up after overnight soaking. The loaf cake does not contain any fat and only uses one egg. It keeps well and can be frozen! Recipe by AGA Specialist Dawn Roads.

Storecupboard Loaf Cake

1 x 900g AGA loaf tin, buttered and lined with baking parchment

375g dried fruit – use a selection including glacé cherries    

100g nuts – walnuts or brazils or cashews or hazelnuts

225g brown sugar

300ml hot tea

1 egg, beaten

280g wholemeal self raising flour

1. Soak the dried fruits, sugar and nuts in the hot tea overnight.  

2. Stir in the egg and flour to the soaked fruit, and turn into the prepared 2 lb loaf tin.

3. Cook on the oven grid shelf set on the floor of the baking oven for about 55-65 minutes, or until risen and cooked through. Test with a skewer pushed into the centre of the cake, if it comes out clean the cake is done, if not cook a little longer.

AGA R5 Series 2-oven: Place the tin into the half-size roasting tin and slide onto the lowest set of runners in the roasting oven with the cold plain shelf set on the second set of runners down. Cook until risen and set, about 40 minutes, then transfer the hot plain shelf into the simmering oven and place the loaf tin on top, cooking for a further 30 minutes or until cooked through. Test with a skewer pushed into the centre of the cake, if it comes out clean the cake is done, if not cook a little longer.  Alternatively divide between two smaller tins. 

Conventional cooking: Bake at 180ºC (350ºF), fan oven at 160ºC, Gas Mark 4 for about 55-65 minutes, until risen and cooked through.

4. Cool in the tin for 10 minutes then remove to cool completely on a wire rack. Serve sliced with or without butter – a personal choice!

 

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