This is a wonderful NOT TOO SWEET, recipe and makes a change from chocolate or lemon cakes...wonderful served with a warm all fruit sauce too.
Makes one 2 pound loaf
2 cups rolled oats (not instant)
1 tsp ground cinnamon
2 cups dried fruit (sultanas, raisins, cranberries, peel, currants, chopped dates, chopped apricots, chopped prunes & etc.)..soak in black tea overnight..add to warm water with a tea bag and allow to soak overnight (this adds a depth of flavor that is unmatched).
1/2 cup sugar (brown sugar is best)
2 tbsp malt extract (or 1 tbsp maple syrup)
1 1/3 cups apple juice
1 1/2 cups whole wheat flour
3 tsp baking powder
1/2 tsp sea salt (optional)
Method:
Pre heat oven 350f middle shelf
Mix everything except the flour and baking powder, in a medium bowl (remember to drain the dried fruit before adding).
Then stir in the flour and baking powder.
Mix well and then pour into a greased and paper lined 2 pound loaf pan.
Bake for 1 1 /2 hours or until a toothpick inserted comes out clean.
Remove from oven and allow to stand in pan for 20 mins then remove and cool on wire rack.
The fruit spread:
1 cup sliced strawberries or any other berry
2 cups chopped, peeled and cored apples
1 1/2 cups apple juice
Cook slowly until fruit is tender then mash...serve warm with cake slices and apple wedges and more fresh berries.
Variations:
add fresh grated citrus peel
add any chopped raw nuts
add any ground spice of choice ( cardamon and nutmeg are great)
