Additional Ingredients

To Decorate:

How to make Light Fruit Loaf

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1. Preheat oven to 170°C and grease and line a large terrine or loaf tin with double lined baking parchment.
2. Cream together the butter and sugar in a large bowl until light, pale and fluffy. Gradually beat in the eggs, one at a time.
3. In a small bowl mix the orange blossom water with the zest and juice of the lemons and oranges.
4. Sift the flour and add all the dried fruit, then fold into the creamed mixture, using a spatuala or large metal spoon. Then incorporate the juice and zest mixture.
5. Spoon the mixture into a prepared tin and bake in preheated oven for 30 minutes. After 3 mins, reduce oven temperature to 150°C and bake for a further 2-2.5 hours or until a skewer inserted into the centre of the cake comes out clean.
6. Leave to cool for 15 mins before removing from the tin/terrine mould. Then peel off the paper and transfer to a wire rack to cool completely.
7. To decorate, glaze the cake with some apricot jam which has been gently warmed through in a small pan. Cut and arrange the beautiful glace fruits on top of the loaf cake and finally, finish with a final glaze of apricot jam.
8. TIP: To ensure that the fruit in your cake doesn’t sink to the bottom, roll them in a couple of tablespoons of your flour very lightly coat them, this will then prevent them from sinking.

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