Malt Fruit Loaf

[Guest guest]

This is a cheating version for those who can't be bothered playing with

yeast. It is greatly improved by being left for a day or two before eating

sliced with butter.

Jo.

 

 

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Malt Fruit Loaf

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* Exported from MasterCook *

 

Malt Fruit Loaf

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Baking Cakes

Fruit Quick Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 ozs self-raising flour

6 ozs cleaned sultanas

2 ozs margarine

2 level tbsp black treacle

2 level tbsp golden syrup

4 level tbsp malt extract

1/4 pt milk

2 lg eggs -- beaten

A 2 lb loaf tin

 

Lightly grease the tin with a little melted fat.

 

Sift the flour into a mixing bowl and stir in the sultanas. Put the

margarine, treacle, syrup, malt extract and milk into a pan and melt them

together over a low heat, but do not allow them to boil. Stir the melted

mixture into the flour with the well-beaten eggs and, when the mixture is

smooth, turn it into the tin and, using a palette knife, ease it to the

sides, hollowing out the centre slightly.

 

Bake the malt loaf on the centre shelf of a moderate oven, gas mark 4 or

350ºF/180ºC for 20 minutes, then turn the temperature down to gas mark 3

or 325ºF/160ºC, for a further 40 minutes or until a warmed skewer inserted

into the loaf comes out clean.

 

Leave the loaf to cool in the tin for 10 minutes then turn it onto a wire

tray to cool completely. Leave the Malt Fruit Loaf overnight, then serve

it sliced and buttered.

 

Source:

" Woman's Weekly Cook Book "

Copyright:

" IPC Magazines, Ltd., 1978 (UK) "

T(Cooking Time):

" 1:00 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 1818 Calories (kcal); 62g Total Fat; (31% calories from fat);

49g Protein; 260g Carbohydrate; 391mg Cholesterol; 5026mg Sodium

Food Exchanges: 16 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit;

11 1/2 Fat; 0 Other Carbohydrates

 

NOTES : Although this recipe has a delicious malty taste, it's quite

different from the malt loaves bought at bakers. They usually

contain yeast, whereas our recipe has been specially created to be

quick to make. (Freezes well)

 

Jo's note: Measure the treacle, golden syrup and malt extract

carefully - if you use too much it won't cook properly.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

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<Serv qty= " 0 " />

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<CatS>

<CatT>

Baking

</CatT>

<CatT>

Cakes

</CatT>

<CatT>

Fruit

</CatT>

<CatT>

Quick Breads

</CatT>

</CatS>

<IngR name= " self-raising flour " unit= " ozs " qty= " 12 " ></IngR>

<IngR name= " cleaned sultanas " unit= " ozs " qty= " 6 " ></IngR>

<IngR name= " margarine " unit= " ozs " qty= " 2 " ></IngR>

<IngR name= " black treacle " unit= " level tbsp " qty= " 2 " ></IngR>

<IngR name= " golden syrup " unit= " level tbsp " qty= " 2 " ></IngR>

<IngR name= " malt extract " unit= " level tbsp " qty= " 4 " ></IngR>

<IngR name= " milk " unit= " pt " qty= " 1/4 " ></IngR>

<IngR name= " eggs " unit= " lg " qty= " 2 " >

<IPrp>

beaten

</IPrp>

</IngR>

<IngR name= " A 2 lb loaf tin " code= " T " ></IngR>

<DirS>

<DirT>

Lightly grease the tin with a little melted fat.

</DirT>

<DirT>

Sift the flour into a mixing bowl and stir in the sultanas. Put the

margarine, treacle, syrup, malt extract and milk into a pan and melt them

together over a low heat, but do not allow them to boil. Stir the melted

mixture into the flour with the well-beaten eggs and, when the mixture is

smooth, turn it into the tin and, using a palette knife, ease it to the

sides, hollowing out the centre slightly.

</DirT>

<DirT>

Bake the malt loaf on the centre shelf of a moderate oven, gas mark 4 or

350ºF/180ºC for 20 minutes, then turn the temperature down to gas mark 3 or

325ºF/160ºC, for a further 40 minutes or until a warmed skewer inserted into

the loaf comes out clean.

</DirT>

<DirT>

Leave the loaf to cool in the tin for 10 minutes then turn it onto a wire

tray to cool completely. Leave the Malt Fruit Loaf overnight, then serve it

sliced and buttered.

</DirT>

</DirS>

<Srce>

Woman & apos;s Weekly Cook Book

</Srce>

<CpyR>

IPC Magazines, Ltd., 1978 (UK)

</CpyR>

<AltT label= " Cooking Time " elapsed= " 1:00 " />

<Note>

Although this recipe has a delicious malty taste, it & apos;s quite different

from the malt loaves bought at bakers. They usually contain yeast, whereas

our recipe has been specially created to be quick to make. (Freezes

well) & #013; & #010; & #013; & #010;Jo & apos;s note: Measure the treacle, golden

syrup and malt extract carefully - if you use too much it won & apos;t cook

properly.

</Note>

</RcpE></mx2>

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