Apple Loaf

Ingredients

• 300ml dry cider or cloudy apple juice
• 1 large cooking apple, about 300g in total, cored, peeled and chopped
• 175g mixed dried fruit
• 150g caster sugar
• 300g self-raising flour
• 2 eggs, beaten
• 1 tablespoon sunflower seeds
• 1 tablespoon pumpkin seeds

Instructions

1. 1Combine the cider, chopped apple, and mixed dried fruit in a saucepan and bring the mixture to a boil. Reduce the heat and simmer for 3 to 5 minutes until the apple softens slightly but retains its shape. Remove the pan from the heat and let the fruit soak in the liquid for 4 hours.
2. 2Add the caster sugar, self-raising flour, and beaten eggs directly into the saucepan with the soaked fruit. Stir everything together thoroughly until a uniform batter forms.
3. 3Lightly grease a 1kg loaf tin and line the base and two long sides with oiled parchment paper. Transfer the batter into the prepared tin, using a spatula to smooth the top into an even layer.
4. 4Scatter the sunflower and pumpkin seeds evenly over the surface of the batter. Bake in the center of a preheated oven at 160°C (Gas Mark 3) for 1 hour to 1 hour and 10 minutes. The loaf is ready when it has risen, the top shows slight cracks, and a skewer inserted into the middle comes out clean.
5. 5Allow the baked loaf to rest in the tin for 10 minutes. Run a knife around the unlined edges to loosen the cake, then use the parchment paper overhang to carefully lift it out.
6. 6Place the loaf on a wire rack and gently peel away the parchment paper. Let the cake cool completely before slicing.

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