Fruit Loaf

Makes 1 loaf



1 Extra-large egg
105g (125ml) Huletts Castor Sugar
60ml Sunflower oil
250ml Buttermilk
210g (375ml) Cake flour
2,5m Bicarbonate of soda
2,5ml Salt
120g Walnut or pecan nuts, chopped
60g Glacé cherries, chopped
75g Glacé apricots or other glacé fruit
50g Raisins
4 Dates, chopped



  1. Preheat the oven to l80ºC.
  2. Grease a 13cm x 25cm loaf pan and line the base with non-stick baking paper.
  3. Whisk the egg with an electric whisk in a mixing bowl until light. Whisk in the sugar and oil until well mixed. Stir in the buttermilk and set aside
  4. In a separate bowl sift the flour, bicarbonate of soda and salt. Stir in the fruits and nuts.
  5. Add to the egg mixture to the flour mixture, all at once, stirring until just combined. Spoon the mixture into the loaf pan.
  6. Smooth the top and bake for about 1 hour, until well risen and golden brown and a skewer or wooden cocktail stick inserted into the centre comes out clean. Cool in the pan for 5 minutes, then place on a wire rack to cool completely.