Spiced Fruit Loaf

We are absolutely delighted to share this fantastic spiced fruit loaf recipe with you from one of favourite bloggers at feasting is fun. Sammie bakes everything from cookies to delicious loaves of bread such as this one and we simply had to share her recipe with you.

We recently sent Sammie at feasting is fun a selection of our products for review, as she was equally as passionate about baking using British manufactured bakeware as we are! This fantastic recipe for a spiced fruit loaf was one of many she created using our 3lb loaf tin and we love it! Fruit loaf is the perfect accompanying food for a cup of tea or coffee, especially at this time of year! The warming flavours you get from the cinnamon and ginger combined the tangy taste of the dried fruits will leave you feeling warm right through to the core. A fantastic recipe from the equally fantastic Sammie at feasting is fun, we can’t recommend her blog enough, especially if you want some inspiration for baking bread. We are delighted to share this recipe with you, so why not have a go at home!



  • 500g strong white bread flour
  • 1 large free range egg
  • 1 sachet of fast action dried yeast, around 7g
  • 1 tsp of salt
  • 320ml of whole milk
  • 1 tsp of honey
  • 2 tsp of cinnamon
  • 1 tsp of ginger
  • 225g of dried fruit (figs, cranberries, vine fruits etc.)
  • 75g of unsalted butter


Step 1- Take a measuring jug and crack the large free range egg in to it. Add the 320ml of whole milk in to make up to around 340ml in total with the egg. Beat together until well combined.

Step 2- Pour the mixture in to the bowl of a bread maker or a stand mixer, whatever you have to hand. Then add in the 1 tsp of honey and the sachet of fast action dried yeast.

Step 3-Next, take the 500g of white bread flour and add it to the mixture before adding the tsp of salt and the 75g of butter to the top of the flour.

Step 4-If you are using a bread maker, put it on to the dough cycle and add the ginger, cinnamon, and the dried fruit when you are encouraged to do so by the bread machine, or if you aren’t prompted, add it in around 5 minutes before the end.

Step 5- If you are using a stand mixer, attach the dough hook to it. Start mixing it on a medium speed until it is well combined. Stop to remove any dough that is caught on the hook before adding the spices and the dried fruit to the mixture. Mix for a further 5 minutes. Stop the process and again remove all the dough from the hook attachment. Shape the dough in to a ball and place back in to the mixer bowl. Cover it with a damp tea towel and leave it in a cupboard for around 1 hour until it has doubled in size.

Step 6-Take your 3lb loaf tin and grease it with any of the remaining butter.

Step 7-If you are using the bread mixer, once it has finished the cycle, restart the machine so it can mix the dough again for around 2 minutes.

Step 8-If you are using the stand mixer, take the dough out of the cupboard once it has doubled in size and place it back in the mixer with the dough hook and place it on a medium speed for 2 minutes to knock back, or mix, the dough again.

Step 9- Dust your surface with some flour and tip the dough on to it. The dough should feel sticky. Shape the dough in to a shape that is suitable for the 3lb loaf tin you are using. Cover it again with a damp tea towel and allow it to double in size for about an hour.

Step 10- With about 10 minutes remaining, preheat your oven to 210 degrees celcius or 190 degrees celcius if you have a fan oven. Place the 3lb loaf tin in the middle of the oven and bake for about 30 minutes.

Step 11- You will be able to tell when the spiced fruit loaf has finished baking as it will have a delicious golden brown finish. The spiced fruit loaf will also sound hollow when you tap it on the bottom. Allow to cool on a cooling rack before serving. Enjoy this with spread of butter on top and nice cup of tea!

Feasting Is Fun 

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Treat yourself and the rest of your family this weekend by baking this delicious raspberry and lemon cheesecake as a weekend treat.

Cheesecake is a much loved dessert here in Britain with many variations now existing. However, when we saw this raspberry and lemon cheesecake recipe from BBC Good Food, we had to share it! This fantastic recipe combines raspberry and lemon, which we believe go perfectly together as ingredients! The bitterness of the lemon and sweetness of the raspberries complement each other perfectly!



  • 200g of digestive biscuits
  • 600g of full fat soft cheese
  • 75 of melted butter
  • 150g of natural yoghurt
  • 250g of golden cater sugar
  • 50g of plain flour
  • 3 medium eggs
  • Zest of 2 lemons and the juice of 1
  • 200g of raspberries
  • Icing sugar for decoration


Step 1- Preheat your oven to 120 degrees celcius/100 degrees celcius in a fan oven. Then take a 20cm springform cake tin and line it with greaseproof paper. Now break up the biscuits, either using a food processor or by placing them in a bag and breaking using a rolling pin.

Step 2- Once the biscuits are broken up, add them to a bowl along with the 75g of melted butter. Mix this together well and then place the biscuits in to the bottom of the 20cm springform cake tin and compact them at the bottom. Place in the refrigerator until later on.

Step 3- Take another bowl and the soft cheese and the 250g of golden caster sugar to it. Use an electric whisk to combine the ingredients together before adding the 150g of yoghurt and the three eggs, one at a time.

Step 4-Then add in the lemon juice, the zest of two lemons and the 50g of plain flour. Fold in about two thirds of the raspberries. You want to crush them slightly so they flavour the mixture nicely. Pour the mixture on to the top of the biscuit base ensuring the top is smooth ready for baking. Place in the centre of your oven and bake for about 45 minutes.

Step 5- Once this raspberry and lemon cheesecake has been baking for 45 minutes, turn your oven off but leave the cheesecake in the oven for a further hour. Then remove it from the oven and allow it to cool at room temperature.

Step 6-Chill in your refrigerator overnight. When you are ready to serve, remove the cheesecake from the tin and sprinkle the remaining raspberries over the top, as well as dusting it with icing sugar.

Source: BBC Good Food 

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