Fruit and Brazil Nut Tea Bread Recipe

Fruit and Brazil Nut Tea Bread Recipe

Ingredients : Makes one 23 x 13cm loaf

225 g

10 ml

5 ml

115 g

115 g

2

30 ml

30 ml

2

115 g

50 g

 

To decorate

8

4

30 ml

5 ml

Plain flour

Baking powder

Mixed spice

Butter, diced

Light soft brown sugar

Eggs, lightly beaten

Milk

Dark rum

Bananas, peeled and mashed

Dried figs, chopped

Brazil nuts, chopped

 

 

Whole brazil nuts

Whole dried figs, halved

Apricot jam

Dark rum

Method :
  • Preheat the oven to 180oC / 350oF / 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.

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