The dried fruits in this Mixed Fruit and Coffee Spelt Loaf, are soaked overnight in freshly brewed ground coffee. The strength of the coffee flavour depends on the strength of your brew.
300mlFreshly made coffeemake your coffee using fresh ground coffee.
175gCurrants
175gRaisins
2Eggsmedium
200gLight Brown Sugar
170gWholemeal Spelt Flour
100gSelf Raising flour
½teaspoonsbaking powder
Instructions
Soaking the fruit
Make the coffee using 20g of ground coffee with 350 ml boiled water. This is roughly the size of a small cafetière. Leave to brew for 4 mins. Some of the liquid will evaporate and be absorbed by the coffee granules.
In a large bowl, add the currants and raisins. Then pour the (strained) coffee over the fruits. Give everything a good mix to ensure all the fruits are covered with coffee. Cover with a clean tea towel and set aside for a minimum of 6 hours, ideally overnight, to allow all the goodness of the coffee to soak into the fruits.?? Give it the occasional mix.
Make the Loaves
In the morning, preheat the oven to 160 C fan-assisted. Grease and line two 1lb loaf tins with baking parchment or cake liners.
Add the eggs and sugar into the soaked mixed fruit. DO NOT remove any of the remaining coffee liquid. Mix thoroughly until well combined.
Add the flour and baking powder. Mix until well combined.
Pour the cake batter evenly into the prepared tins and bake for 50 – 55 minutes or until baked. Testing the centre of each loaf with a skewer until it comes out clean. Remove from oven.
Leave in the tins to cool completely before turning out.
Notes
This recipe makes 2 x 1lb loaves. Each loaf will yield 8 slicesBrewing your coffee from freshly ground coffee gives you the best flavour. If you have to use Instant coffee, then brew according to your taste.You can use a mix of other dried fruits such as sultanas. These loaves will keep for a couple of weeks if kept in an airtight container.