Lilly’s Fruit Bread
About this Recipe
By: Sheridan Rogers
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.
- self-raising flour 3 large cups (plain, not wholemeal)
- sugar 1/3 cup (60g)
- beer 560ml (1.5 x 375ml bottles)
- diced dried apricots 1/2 cup
- walnuts 1/2 cup, roughly chopped
- cranberries 1/3 cup
- cinnamon` 1 -2 teaspoons
- salt 1 teaspoon
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.