Cornish Fruit Loaf

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Cornish Fruit Loaf

Cornish Fruit Loaf is a traditional English recipe (from Cornwall) for a classic fruited tea-bread that is typically served at tea time. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Fruit Loaf.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

10–12

Rating:

Tags : Herb Recipes Egg Recipes Baking Recipes Cake Recipes British Recipes English Recipes Cornish Recipes

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Original Version

This is another tea-time classic, with variants the length and breadth of Britain, this being a classic example from Cornwall.

Ingredients:

100g (4 oz) mixed sultanas and currants
200g (8 oz) demerara sugar
250ml (10 oz) freshly-brewed tea
1 egg, beaten
300g (2/3 lb) self-raising flour

Method:

Mix the fruit and sugar in a bowl. Stir in the tea then cover and set aside to soak over night.

The following day, mix in the beaten egg and then fold in the flour, ensuring that it's all moistened.

Turn the batter into a greased and lined loaf (or other oblong) tin then transfer to an oven pre-heated to 180°C and bake for about 30 minutes, or until the top is nicely browned and a skewer inserted into the centre emerges cleanly.

Allow to cool in the tin then turn out onto a wire rack to cool completely. Store in an air-tight tin and allow to mature over night (it is always best consumed the following day).

To serve slice and butter liberally.