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PinkBecs' Tropical Fruit Loaf

Published Saturday, 07 February, 2009 by Becca

A delicious tropical fruit loaf with serving suggestions.



  • To make about 10 slices, you will need:
  • 1 large orange
  • 175g (6oz) butter, softened
  • 175g (6oz) caster sugar
  • 3 medium eggs
  • 100g (4oz) self-raising wholemeal flour
  • 100g (4oz) plain flour
  • 1 tsp of baking powder
  • 250g (9oz) packet of chopped dried tropical fruit
  • 900g (2lb) loaf tin, measuring about 20.5 x 12.5 x 8cm (8 x 5 x 3 1/2 inch)
  • For the icing:
  • 75g (3oz) icing sugar
  • *Store in an airtight container and eat within 3 days


Turn the oven on to 180*C, 350*F, gas mark 4 before you start

1. Grease the inside of the tin. Line the bottom with baking parchment. Then, grate the rind off the orange *Use the medium holes

2. Squeeze the juice from the orange using a lemon squeezer. Put the rind, butter and sugar into a large bowl. Stir them well *Pour the orange juice into a jug

3. Break the eggs into a small bowl and mix them well with a fork. Then, mix them into the creamy mixture, a little at a time

4. Put both kinds of flourand the baking powder into a sieve, to sift them into a bowl

5. Chop the fruit into small pieces. Put 25g (1oz) to one side. Add the rest to the bowl, with a tablespoon of the juice

6. Gently turn the mixture over with a spoon, to mix everything well. Spoon it into the tin, then bake the loaf for 20 minutes *Smooth the top with the back of the spoon

7. Carefully lift the loaf out of the oven. Cover the top with foil and bake it for another 50 minutes. Then, lift it out *Wear oven gloves

8. Press the loaf with a finger. If it is firm, leave it in the tin for 15 minutes, then cool it on a wire rack. If not, cook a little more *Peel off the baking parchment

9. Sift the icing sugar into a bowl and mix in a tablespoon of orange juice. Then, spread the icing over the loaf *Scatter the rast of the fruit over the top of the loaf