This delicious fruit bread is easy-to-make and equally good served fresh or toasted. I was given the recipe many years ago by Lilly who baked it each morning for the breakfast table at Hotel d'Urville in Blenheim, New Zealand. It was served alongside a variety of delectable jams and marmalades made with local kiwifruit, raspberries and oranges.
- Prep Time : 20 minutes
- Cook Time : 60 minutes
- Yield : 8
Preheat oven to 200C (180C fan-forced). Grease a bread tin, or use a loaf tin lined with baking paper.
Sift the flour, sugar, salt and cinnamon into a large mixing bowl.
Make a hole in the centre and add the apricots, walnuts and cranberries.
Pour in the beer, stirring with a wooden spoon until all the flour is well incorporated and the fruit and nuts evenly distributed.
Spoon into prepared tin and bake for 1 hour. Remove from oven and let cool 10-15 minutes, then tip out of tin.
Tip: you can also add some sunflower and/or pumpkin seeds to the batter if you like. Fresh dates are also a good addition.