This loaf is a direct descendent of my Zesty Orange Loaf. The basic foundation of the original orange-flavoured loaf is so good that I suspected the recipe could branch out into other delicious loaves. It is the yogurt that adds a softness and creaminess to the cake, as well as a light tang. This loaf cake is as good as any loaf cake can get and a real pleasure to make. Pleasure meaning low effort and high reward.
Ingredients for Loaf
- 125 g softened butter
- 1 c caster sugar
- 2 tsps grated lemon zest
- 2 eggs
- 1 1/2 c self-raising flour
- 3/4 c yogurt
- 3/4 c dried fruit cake mix
Method to make Loaf
- Preheat oven to 180 degrees celsius.
- Grease and line the base of a 14cm x 21 cm or a 12 cm x 24 cm loaf pan.
- Measure out the dried fruitcake mix into a bowl and sprinkle about 1 heaped tablespoon of self-raising flour over and mix to distribute flour evenly throughout fruit. tip – this flouring prevents all the fruit from sinking to the bottom of the loaf while baking.
- Measure the rest of the ingredients into a large mixing bowl and beat with an electric beater till mixture is smooth, pale and fluffy.
- Add floured dried fruit to cake batter and using a large spatula, lightly mix to evenly distribute throughout batter.
- Turn cake batter into the baking tin and bake for 45 – 55 minutes till cake is well risen, deep golden in colour and coming away from the sides of the pan.
- Leave to cool in the pan for 10 minutes before turning over to cool completely on a wire rack.
