Fruit and Brazil Nut Tea
Ingredients : Makes one 23 x 13cm loaf
Light soft brown sugar
Eggs, lightly beaten
Bananas, peeled and mashed
Dried figs, chopped
Brazil nuts, chopped
Whole brazil nuts
Whole dried figs, halved
- Preheat the oven to 180oC /
Gas 4. Grease and base line a 23 x 13 cm loaf tin. Sift the flour,
baking powder and mixed spice into a bowl. Rub in the butter until the
mixture resembles fine breadcrumbs. Stir in the sugar.
- Make a well in the centre and work in
the eggs, milk and rum until combined. Stir in the remaining ingredients
and transfer to the loaf tin.
- Press the whole brazil nuts and halved
figs gentle into the mixture, to form an attractive pattern. Bake for 1
1/2 hours, or until a skewer inserted in the centre comes out clean.
Cool in the tin for 10 minutes, then transfer to a wire rack.
- Heat the jam and rum together in a
small saucepan. Increase the heat and boil for 1 minute. Remove from the
heat and pass through a fine sieve.
- Cool the glaze slightly, brush over
the warm cake, and leave to cool completely.