This gluten-free loaf was inspired by German cake recipes from a 13th-century cookbook. With its malty, molasses notes, buckwheat honey gives the cake its signature flavor.

500g of stoned plums; 300g of caster sugar; Method. Begin by making some tea in a pot and let it steep for 10 minutes. Place the dried fruit and lemon zest into a bowl and pour over the hot tea.

If you prefer not to use the brandy and orange-flower water, increase the vanilla extract to 1/2 teaspoon and add a sprinkling of freshly grated nutmeg, if desired.

To make a fruit tea loaf: To begin, make tea in a pot and allow it to steep for 10 minutes. Place the dried fruit and lemon zest in a bowl and then pour over the hot tea.

In the U.S., I've modified the recipe further. The traditional fruit mix includes currants, which are almost impossible to find here, so I've replaced them with a mixture of golden raisins and ...

I’m sure everybody has their favourite fruit loaf. While it’s awesome toasted - or fresh - and slathered with a good bit of salted butter, it makes an epic bread pudding.

While it's likely that you won't encounter malt loaf state-side, across the pond, it's been an essential part of tea time in the U.K. since John Montgomerie patented the recipe for "Malted Bread ...

1. Set the oven at 350 degrees. Lightly oil an 8 1/2-by-4 1/2-inch loaf pan. Line the bottom and 2 long sides with parchment paper cut to fit it, leaving a 1-inch overhang. 2. In a food processor ...

Ingredients. 1(15-ounce) can Del Monte fruit cocktail, drained (reserve syrup) 2 tablespoons unflavored gelatin; 2 tablespoons vinegar; 1/2 teaspoon ground cinnamon ...

Nothing smells better than freshly baked fruit loaf (or raisin toast, depending on your leanings). For Tivoli Road Bakery’s favoured recipe, head chef Monique Collins adds something extra to the usual ...