Raisin and Cherry Fruit Loaf

Full of dried fruit with a finishing touch of lemon drizzle, this loaf is a treat to behold. Try serving the loaf slices with whipped cream on the side.

Raisin and Cherry Fruit Loaf
Serves: 16 servings
Prep time: 
Cook time: 
Total time: 
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 egg, lightly beaten
  • 1 cup milk
  • ⅓ cup cooking oil or melted butter
  • 1 teaspoon vanilla
  • ½ cup coarsely chopped dried cherries (or dried cranberries)
  • ½ cup golden raisins (or coarsely chopped dried apricots)
  • ½ tablespoon finely shredded lemon peel
For the lemon drizzle
  • ½ cup icing sugar
  • 1 teaspoon finely grated lemon peel
  • 1 - 2 teaspoons lemon juice
  1. Preheat oven to 175°C. Line a loaf pan with baking paper or grease the bottom and 1cm up the sides. Set aside.
  2. In a large bowl, combine flour, sugar, baking powder, salt, and baking soda. Make a well in centre of the flour mixture; set aside.
  3. In a medium bowl, combine egg, milk, oil, and vanilla. Stir in dried cherries, raisins, and lemon peel.
  4. Add the egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spoon batter into the prepared pan.
  5. Bake for about 1 hour or until a toothpick inserted near the centre comes out clean.
  6. Cool in the pan on a wire rack for 10 minutes.
  7. Remove loaf from pan and cool completely on a wire rack. Wrap and store overnight.
  8. Before serving, prepare the lemon glaze as directed below and drizzle over the loaf.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
Total Entries
Days Left
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.