Malt Loaf

Malt Loaf

The smell of this cooking is unbelievably wonderful!  It is worth trying just for the smell alone, however the dense rich flavour is a Scottish favourite and makes a great afternoon tea cake.  It is a very moist cake, best served with butter and tea.

1 cup self-raising flour

½ cup raisins soaked in whisky

½ cup chopped dates

5 tablespoons of malt extract or pure malt

½  teaspoon cinnamon

½ teaspoon baking powder

Pinch of nutmeg

2 tablespoons of caster sugar

1 cup of full fat milk

1 tablespoon butter

1 egg, beaten

Pinch of salt

Pre-heat oven to 200°C

In a saucepan, warm the milk and add the malt, butter, sugar, salt and cinnamon and stir until well combined.  Do not allow the mixture to boil.

In a mixing bowl, combine flour, baking powder, dates, raisins and nutmeg, make a well in the centre.  Stir the milk mixture into the flour and add the egg as well as the liquor from the raisins.

Bring the cake mix together well into a dense batter.

Line a loaf tin with baking paper and pour in batter.  Bake in a moderately hot oven for 45 minutes, then reduce heat to 170°C and cook for a further 20 minutes.

This loaf actually improves after the first day of baking.  Once cooled, store in an airtight container – if making for a special occasion or event, bake the day before to allow the flavours to develop and serve with butter.