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.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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