If you love Anathoth Fruit Mince and want to use it as a terrific base flavour for a fruit loaf that can be served warm as a dessert all year round– a slice with natural yoghurt or whipped cream or mixture of both on the side – or left to cool down and serve with coffee (no need to butter) – you will love this recipe! It is incredibly moist and will keep well – this mix was cooked in a large loaf pan 23cm x 13cm x 6 cm pan.
240g soft butter
1 cup caster sugar
½ tsp vanilla paste
120g ground almonds
4 medium (Number 6) eggs
1 cup flour
3 tsp baking powder
1 tsp salt
1 cup Anathoth Fruit Mince
Preheat the oven to 175degC and line a large loaf pan with baking paper.
Cream the butter and sugar, when light and aerated add vanilla paste, ground almonds with the eggs mixing until emulsified.
Sieve the flour, baking powder, and salt together and add to the loaf with the fruit mince. Do not over–mix.
Place mix in pan and bake for 60-75mins or until a skewer comes out cleanly from the loaf.