Fruit and Nut Gingerbread Loaf
A delicious fruity gingerbread – perfect for this festive time of year!
Ingredients
Scale
- 150g salted butter plus extra to grease
- 200ml milk
- 150g brown sugar
- 150g golden syrup
- 250g plain flour
- 11/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 1/2 tsp baking powder
- 2 eggs, beaten
- 50g dried apricots, chopped
- 75g pecans roughly chopped (plus more whole to garnish)
- 50g crystalised ginger, roughly chopped (plus more to garnish)
- 2 green apples, peeled, cored, cut into a 1 cm dice
- 50g sultanas
- 1 tbsp lemon juice
- 250g icing sugar
Instructions
- Preheat your oven to 180C. Grease and line a 1.5L loaf pan with baking paper.
- Place the butter, golden syrup and brown sugar into a small saucepan and stir until the sugar has melted and the mixture is smooth and has thickened slightly.
- Stir in the milk.
- Set aside to cool.
- Sift the flour, cinnamon, ground ginger and baking powder into a bowl.
- Make a well into the centre and pour in the cooled milk mixture.
- Stir with a wooden spoon until well combined, then fold in the apples, ginger, pecans, sultanas and apricots.
- Pour the mixture into the prepared pan and bake for 50 minutes or until a skewer inserted into the middle of the cake comes out clean.
- Cool for 5 minutes in the pan then turn out onto a wire rack.
- Mix the lemon juice and icing sugar. The mixture should be a thick liquid.
- Once the cake is completely cooled, pour the lemon icing over the top.
- Top with reserved pecans and ginger.
- Enjoy!