My first recipe of 2018 is a good old fashioned fruity bran loaf. If I’m totally honest, it’s the kind of thing I would have turned my nose up at as a teenager in favour of a massive piece of chocolate cake, but now I just adore a piece of squidgy fruit loaf with my cup of tea. Maybe it’s to do with the fact that we have more discerning tastes when we get older? Who knows? Who cares?
These days I just love cake in any form.
This is one of the easiest cakes you can make – you measure out all the ingredients in a teacup. Not an American cup measurement. A normal cup is fine.
You don’t need to get your scales out for this recipe. Just remember – the bigger the cup, the bigger the loaf which in turn, may affect the baking time. I actually used a small mug to measure my ingredients, but it’s swings and roundabouts really.
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Fruity bran loaf
- 1 cup sugar white or brown
- 1 cup mixed dried fruit – I usually use whatever I’ve got in the cupboard – raisins sultanas, cranberries, chopped apricots and cherries are all good here
- 1 cup milk
- 1 cup bran flakes
- 1 cup self raising flour
- 1/2 tsp ground cinnamon or ginger optional
- Pour the sugar, dried fruit, milk and bran flakes into a large mixing bowl and stir well. Cover the bowl and leave for one hour.
- When one hour has passed, preheat the oven to 180C fan 160C/gas mark 4 and lightly butter a 900g/2lb loaf tin. Sift the flour into the fruity mixture and mix gently, taking care not to overmix.Pour the mixture into the lined loaf tin and bake for 50-60 mins or until a sharp knife or skewer inserted in the middle comes out clean. Leave to cool in the tin.