Fruit Medley Teabread

Fruit Medley Teabread

This is a lovely old fashioned English recipe, great for packing in lunches and having in the freezer as an emergency stand-by.  What it lacks in sophistication and suaveness it surely makes up for in taste.

3 cups self raising flour

6 tablespoons caster sugar

½ cup milk

1 egg

2 ½  tablespoons canola oil

2 teaspoons baking powder

½ teaspoon cinnamon

¼ teaspoon nutmeg

350 grams of dried fruit medley (or a combination of your favourite dried fruits finely chopped)

50 grams hazelnuts

50 grams walnuts

1 banana, mashed

Juice and zest of a lemon

Pre-heat oven to 180°C

Sift the flour and baking powder into a large mixing bowl then add the dried fruit and caster sugar.  Combine well, ensuring there is an even distribution of fruit through the mix.

Make a well in the centre and add the milk, banana, egg and oil.  Add the lemon juice, and if the mixture is a little too thick, add a dash of water.

Add the spices, nuts and lemon zest and fold through.

Line a loaf tin with baking paper and pour the batter in.  Cover the top with additional baking paper and cook for 1 hour then remove the baking paper covering the top of the Teabread and cook for a further 15-20 minutes, or until a skewer can be removed cleanly.

Allow to cool in tin completely, then place on a wire rack. 

This cake stores very well, in fact the flavour improves the following day.  Serve with Earl Grey Tea!