Bero Fruit Loaf Recipe

I add mixed spice to the loaf but the original recipe does not list mixed spice or the demerara sugar for sprinkling on top. Grease and line a 900g loaf tin.


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Add the eggs flour and sugar to the soaked fruit ensuring everything is well combined.

Bero fruit loaf recipe. Protect a large cake by fastening a band of doubled brown paper round the tin 5-75 cm 2-3 inches higher than the tin. I put it at 160 degrees. Add all other ingredients and mix.

Bake in a low oven 150ºC 300ºF Gas Mark 2. Add in a good cup of coffee a side of strawberries and Im set up for the day. Stand the tin on a thick layer of brown paper or a newspaper.

Be-Ros Flours available as plain and self-raising and in a variety of pack sizes are the ideal flours for all your baking requirements. With a thin spread of butter and jam its perfect for fighting off hunger pangs. Pre heat the oven to 170c.

Spoon the mixture into the tin and place in the centre of the oven for 1. Follow the rest of the recipie as instructed. Just cut in half.

Add egg to mix. Grease 2 x 1 lb loaf tin. Place in the cake tin and bake for 45 minutes.

Cover the cake with paper or foil after 2 hours or if browning too quickly. Place all dry ingredients in a bowl add walnuts and fruit. All Bran fruit loaf is one of my favourite grab and go breakfasts.

Melt all on stove top so that sugar dissolves. Double the liquid and use fruit juice wine or anything else you like. This simple and easy fruit loaf recipe will thrill your family.

Either a ready mix or whatever you have or like. Place the mixed fruits into a bowl pour over the hot tea and soak for 30 minutes. Proven for over 100 years Be-Ro flours can be used for traditional baking all types of pastry as well as fine cookery recipes such as sponges cakes and scones.

Use any mixture that you like. Add the remaining ingredients and mix thoroughly then spoon into the tins. To make it for a Christmas cake double the fruit add a tub of cherries.

This is the perfect recipe for. Beat to a very soft mixture with syrup and milk. Its light fluffy moist and oh so delicious.

This fruit loaf may appear frugal but its packed with flavour and is wonderful when served warm with butter during non war-time days or when toasted the next day. Boil as stated till there is still juice around the fruit and you have to push the fruit apart to see it. To keep this bran loaf guilt-free the recipe.

Put in large pan milk sugar fruit and butter. Bake in a greased fruit loaf tin and bake for 1-1 14 hrs in moderate hot oven or until skewer comes out clean. If you like nuts add 50g of flaked almonds and 350g fruit.

Its a dream right out of the oven. Use dark sugar and good butter. I put cherries in mine and I dont wash them for this recipe.


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