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Put the
dried fruit into a large pan and cover
with the bottled beer.
Gently heat
the fruit until the beer is hot, but
not boiling. Remove from the heat,
cover and leave overnight.
When you
are ready to cook the loaf, preheat
the oven to 140C/275F/Gas 1.
Add the
sugar, flours, mixed spice and eggs
to the fruit mixture. Stir well until
all the ingredients are combined.
Divide
the mixture between two greased 500g/1lb
2oz loaf tins.
Bake for
1 1/4 hours until risen, pale brown
and firm to the touch.
Cover with
a tea towel and leave on a wire rack
to cool.
Wrap the
loaves tightly in cling film and keep
in a cool, dry place for up to 6 weeks.
This loaf is delicious buttered with
raspberry jam or served with a piece
of Wensleydale cheese.
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