Fruit loaf

Preparation info
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Appears in
Oats in the North, Wheat from the South: The history of British Baking, savoury and sweet

By Regula Ysewijn

Published 2020

  • About

This is the kind of fruit loaf I grew up with – more loaf than cake. I remember buying a loaf in one of the oldest bakeries in our town and arriving home with just half a loaf left. My mum and I always ate the other half while we walked as it tastes its sweetest when freshly sliced and eaten straight from the paper bag. What was left was eaten toasted the next day, spread with cold butter as an afternoon treat.

I did the same with my best friend in school and today I cannot walk pas