Fruit and Bran Loaf
A delicious healthy cake that is full of beautiful dried fruit.
Ingredients
- 2 Cups Dried Fruit, chopped - any combination Apricots, Sultanas, Fruit Medley, Dates, Raisins
- 1 Cup All Bran Cereal
- 1/3 Cup Brown Sugar
- 1 1/2 Cups Skim Milk
- 1 1/2 Cups Wholemeal Self Raising Flour
- 1 tsp Cinnamon
Instructions
- In a large bowl soak the fruit, All Bran, sugar and milk, a minimum of 4 hours or overnight. Store in the fridge until needed.
- Preheat oven 170 C
- Remove fruit mixture from the fridge and add the sifted flour and cinnamon, mix well.
- Pour into a lined 20 X 10 cm loaf tin.
- Bake approximately 1 hour or until cooked when tested.
- Cool in tin for 30 minutes before removing from the tin to a cooling rack to cool completely.
- Store in an airtight container
Notes
This cake stays moist for 4 or 5 days or freezes well for up to 2 months.