Bright Afternoon Tea
This loaf is truly “scrumpdididlyumptious”. They say teatimes and luncheons are best spent with friends, but to be honest anyone who eats my loaf will not want to share it anytime soon. I on the other hand feel more pleasure giving and my loaf ended up being so good tea time turned into lunch, dinner and dessert.
This recipe was adapted from ‘Good Housekeeping Magazine’ (April 2012).
Ingredients:
175g butter, 175g light soft brown sugar, 3 large eggs, 200g plain flour, 1 tsp baking powder, 100g mixed peel, 100g apricots (finely chopped), 50g walnuts (chopped roughly), zest and juice of 1/2 a large orange, 1 spoon of apricot jam, 1 spoon of runny honey, butter (to serve).
Method:
1. Pre heat oven to 150 degrees C.
2. Lightly grease a loaf tin and line the bottom with baking parchment.
3. Mix the butter and sugar in a bowl until creamy.
4. Add the eggs beating one after the other.
5. Sift over the flour and baking powder.
6. Fold.
7. Fold in the zest, dried fruit and walnuts.
8. Mix well then add orange juice to loosen the mixture.
9. Spoon into the prepared tin and bake for 1 hour and 10 minutes.
10. Leave the cake to cool for 5 minutes.
11. Peel off baking parchment and put cake on a serving plate.
12. Put the marmalade and honey in a small saucepan then over a low heat warm the mixture until it is runny.
13. Spread the glaze over the cake and decorate with mixed peel.
14. Serve with jam or butter or both.
KAMARIA'S KITCHEN 