Rich Fruit Loaf

Made using our Lakeland 2lb Loaf Tin


  • 225g self-raising flour
  • Pinch salt
  • 110g butter, cubed
  • 110g caster sugar
  • 100g sultanas
  • 40g dried, sweetened pineapple slices, chopped
  • 40g dried figs, partially rehydrated and chopped
  • 40g dried dates, chopped
  • 40g glacé cherries, chopped
  • 40g dried apricots, partially rehydrated and chopped
  • 30g desiccated coconut
  • 2 eggs
  • 4 tbsp milk
  • 1 tsp Star Kay White Nutmeg Extract
  • 1 tbsp Demerara sugar


  1. Preheat the oven to 180°C/Gas 4. Grease and line the loaf tin.
  2. Sift the flour and salt into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the caster sugar, fruit and coconut.
  3. Beat together the eggs and milk in a jug, add the nutmeg extract, then pour into the bowl with the flour and fruit. Mix together to a soft consistency, transfer to the loaf tin and sprinkle the Demerara sugar on top.
  4. Bake for 50-55 minutes, or until a skewer inserted into the centre comes out clean.