Many of that generation's recipe books are packed with recipes for loaves of every description. I've never been one for making fruit loaf. It never seemed enough of a challenge, or even technically interesting enough to worry about. But when I dived into my copy of Recipes from Edna's Kitchen in a desperate search for quick Sunday night lunch box bakes, the significance of the good old fashioned loaf all fell into place: made with good pantry staples, melted and stirred up in a flash, and happily left to bake for an hour while more pressing matters are attended to.
I adapted this recipe from Edna Low's Ginger Fruit Loaf recipe.
Cranberry and Sultana Spicy Fruit Loaf
1 cup caster sugar
1 cup milk
2 tablespoons golden syrup
2 cups flour
50g slivered almonds
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon mixed spice
200g dried cranberries and golden sultanas
Preheat the oven to 175deg. C.
In a saucepan, melt the butter, sugar, golden syrup and milk. Leave to cool then stir in the dried fruit.
Sift the dry ingredients into a large bowl. Add the nuts.
Make a well in the centre and fold in the butter mixture until smooth.
Pour into a greased and lined loaf tin. I used a silicone tin that doesn't require lining as the sides just peel away.
Bake for approximately 1 hour or until a toothpick inserted into the centre of the loaf comes out clean.
When cold slice and butter to serve.
And so on a Monday morning domestic harmony has been restored, and Little Miss 3 heads off to her day job with a tasty snack in her lunch box.