Finest self Raising Flour

SMITHY LOAF

Finest Self Raising flour

A delicious, moist and sticky fruit cake made in a saucepan.

Makes one medium sized loaf

  • 225g Marriage’s Finest Self Raising flour
  • 100g unsalted butter
  • 350g mixed dried fruit
  • 2 teaspoons ground mixed spice
  • a good pinch of salt
  • 100g light muscovado sugar
  • 250ml strong tea
  • 2 large eggs, lightly beaten
  • 450g loaf tin, greased and base-lined

Set the oven at 180°C, 350°F, Gas Mark 4.

Put the butter, dried fruit (sultanas, currants, raisins), mixed spice, salt, sugar, and tea into a large heavy saucepan. Set over low heat and leave until the butter melts, then stir well and bring to the boil. Reduce the heat and simmer for 5 minutes, stirring occasionally. Remove the pan from the heat and leave to cool for 10 minutes.

Add the flour and eggs to the pan and mix well. Pour the mixture into the prepared loaf tin then bake in the heated oven for 40 to 50 minutes until a skewer inserted in to the centre of the cake comes out clean.

Leave to cool before removing from the tin. Cut into thick slices to serve. Store in an airtight container. Best eaten within 5 days.

Smithy Loaf