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Dried Fruit Tea Bread

Diet.Chef's picture
Ingredients
  Chopped dried fruit salad mixture 6 Ounce (170 g, e.g. apples, apricots, prunes and peaches)
  Hot tea 8 Fluid Ounce (250 ml)
  Wholemeal self raising flour 8 Ounce (225 g)
  Grated nutmeg 1 Teaspoon
  Dark muscovado sugar 2 Ounce (55 g)
  Sunflower oil 3 Tablespoon
  Skimmed milk 3 Tablespoon
  Demerara sugar 1 Tablespoon (to sprinkle)
Directions

1. Soak the dried fruits in the tea for several hours or overnight. Drain and reserve the liquid.
2. Preheat the oven to 350°F/180°C/ Gas 4. Grease a 7 in (18 cm) round cake tin and line the base with nonstick baking paper.
3. Sift the flour into a bowl with the nutmeg. Stir in the muscovado sugar, fruit and tea. Add the oil and milk and mix well.
4. Spoon the mixture into the prepared tin and sprinkle with demerara sugar. Bake for 50-55 minutes or until firm. Turn out and cool on a wire rack.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Caribbean
Course: 
Snack, Fruit Dessert
Method: 
Baked
Dish: 
Bread
Restriction: 
Vegetarian
Preparation Time: 
45 Minutes
Cook Time: 
60 Minutes
Ready In: 
105 Minutes
Servings: 
6

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 373 Calories from Fat 101

% Daily Value*

Total Fat 11 g17.6%

Saturated Fat 3.8 g19.1%

Trans Fat 0 g

Cholesterol 0.15 mg0.05%

Sodium 362.2 mg15.1%

Total Carbohydrates 63 g20.9%

Dietary Fiber 1.7 g6.7%

Sugars 26.5 g

Protein 5 g10%

Vitamin A 0% Vitamin C 0.17%

Calcium 4.1% Iron 0.2%

*Based on a 2000 Calorie diet

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Dried Fruit Tea Bread Recipe