Hubby has been on the trail of The Perfect Loaf, ever since we got our new Kenwood Chef.
So, I would like to unveil .....
ta-daaaaaa!! The (currently) "Perfect Loaf". Isn't it a beauty?
For us, the perfect loaf needs to be light crusted, as heavy crusts can often result in rock-hard toast. Isn't this one just the most perfect golden colour?
The "crumb" (or for us newbies to bread - the white, inside bit) should be springy - but without being chewy, soft-textured - but without being too doughy, moist but not too moist - as we want it to double up as brilliant toast.
This loaf (of which he is keeping the recipe quite firmly under his hat) fits all those criteria and is, quite simply, the Perfect Loaf.
For now. LOL
I came home from work on Thursday, walked in to the house which was full of the smell of fruit cake. Ooooh, delicious! The Artisan Bagel Baker had broadened his scope and made a cake.
Now I have to say, that this isn't the first cake hubby has made - he's quite an accomplished baker of cakes. He makes a lovely ginger cake and his lemon drizzle is legendary.
However, there's just something so autumnal about a fruit cake - and this one goes perfectly with some of the Lake District Cheddar cheese.
BOILED FRUIT LOAF
Ingredients
100g sultanas
100g flame raisins (or dried cherries, or dried cranberries or a.n other dried fruit)
1 eating apple, peeled and grated
250ml semi-skimmed milk
200g light muscovado or other light brown sugar
125g baking margarine or butter
1 beaten egg
250g self raising flour
half a tsp ground cinnamon
half a tsp ground mixed spice.
Method
1. Preheat the oven to 160 degrees C (fan).
2. Put the dried fruit, grated apple, milk, sugar, margarine and spices into a large pan and bring to a simmer. Simmer for 2 mins and then remove from the heat to cool for 15 mins.
3. Once cooled, fold in the flour and mix well. Add the egg and then mix again.
4. Pour into a greased and lined 2lb loaf tin and bake for 1 hour 15 mins (a paper hat may be needed over the loaf tin to prevent the top from overcooking). Test with a skewer, returning to the oven for another 10 mins if the skewer comes out with batter on it.
5. Once the skewer comes out clean, leave to cool.
NOTE : this recipe produces a very moist cake, if a drier texture is needed, increase the baking time by 20 mins and make sure a paper hat is used.
