Thursday, May 13, 2010

Fourth Recipe Entry

Apricot And Prune Teabread

BE-RO Very Easy Fruit Cake (be-ro flour recipe book)

Our recipe today comes once again from Britain. Angela, from her blog Tracing Rainbows, sent us two yummy looking bread recipes. Mr. B. is a big fan of fruitcake so I have been on the hunt for years to find 'the one' and this just may be it. I, on the other hand love prunes in cake and so there is no doubt in my mind that the teabread will also be a hit.

Starting with the next entry, I will be posting the full recipe over on The Kitchen Calls blog so eventually all food related subjects will be there and we will be all moved in. But for now here is Angela's entry. Thank you Angela.

Apricot And Prune Teabread (serves 12 - allegedly!)

10 oz. plain flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons mixed spice
3 oz. butter
4 oz. ready to eat prunes, stoned and chopped
3 oz. soft brown sugar
4 oz. dried apricots, chopped
7 fl. oz. fresh milk
1 egg, beaten

1. Place the flour, baking powder and mixed spice in a bowl. Rub butter into the flour until the mixture resembles fine breadcrumbs.
2. Stir in the prunes, sugar and apricots. Add the milk and the egg, mix well.
3. Turn into a greased 2 lb. loaf tin and bake at 180 degrees C for 1 hour until an inserted skewer comes out clean. Leave to cool in the tin.
(Adapted from the British Dairy Cookbook)

BE-RO Very Easy Fruit Cake (be-ro flour recipe book)

12 oz. mixed dried fruit
4 oz. caster sugar
4 oz. butter or margarine
1/4 pint water
1 egg
8 oz. self raising flour
1. Heat oven to 150 degrees C. Grease a 1lb. loaf tin, or 7" round cake tin.
2. Place fruit, sugar, margarine and water in a pan, simmer slowly with the lid on for 20 minutes.
3. Allow to cool, then add beaten egg and stir in the flour.
4. Pour into prepared tin and bake for about 1 1/2 hours.

Happy C & B (cooking and baking)


Angela said...

Wow! That was fast posting Sherri!
I forgot to say the fruit cake keeps really well in a tin**- I make one to take with us on holiday most summers.
**assuming family don't find it and eat it while it is still cooling down!

Sherri B. said...

Thanks Angela for letting us know that it keeps well in the tin. I smirked when I read that, thinking it probably won't last long enough to fear getting stale.