Fruit cake, fruit loaf

A feastful fruit bread! Super fragrant, moist, containing a mix of various dried fruit:)
Better slice it when completely cooled and set, after a few hours (on my photos the loaf is still warm with a not-yet-firmed texture. I grabbed the only chance to photograph it)


110 g corn/olive/vegetable oil
200 g sour cream, at room temperature
3 eggs, at room temperature
150 g brown sugar
250 g all-purpose flour
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon bicarbonate of soda
50 g dried cranberries
50 g black raisins
50 g golden raisins
50 g dried cumquat, chopped
50 g dried pineapple cubes
80 g dried apricots, chopped
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cardamom
1/2 teaspoon nutmeg
sliced almonds for topping


  • Preheat the oven to 180°C/350°F. Either grease or line a baking pan with parchment paper (it can be 20x20cm square pan, 18-20cm round one, or 25x11cm and 7cm deep oblong pan).
  • In a medium bowl, beat the eggs with oil and sour cream. Whisk in the sugar and lemon zest. Gradually add the flour, spices and bicarbonate of soda mixed with lemon juice, until the flour is just incorporated. Stir in raisins, dried cranberries, cumquat, apricots and pineapple. Pour the mixture into the pan. Top with the sliced flaky almonds. Bake for 40-45 minutes or until a toothpick comes out clean. Allow to cool for 10-15 minutes before you take it out of the pan. Then leave for a couple of hours on a wire rack to firm up.

Bon Appétit!DSC04093_logoDSC04125_new_logo

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