COTTAGE LIFE RECIPE CONTEST WINNER, 2004

FIRST PRIZE:

Scottish Highland Fruit Loaf // Kara Smith

Ingredients

1 1/2 cupschopped dates, raisins, or currants (375 ml)
1 tspbaking soda (5 ml)
1/2 cup warm water (125 ml)
1/2 cup butter (125 ml)
1?3 cup granulated sugar (75 ml)
1?3 cup packed brown sugar (75 ml)
1?3 cup honey (75 ml)
1 cup milk (250 ml)
1 tspvanilla (5 ml)
1 egg, beaten
2 cups all-purpose flour (500 ml)
1 1/2 tsp baking powder (7 ml)
1/4 tsp salt (1 ml)

Instructions:

1. Sprinkle soda over fruit in small bowl. Pour warm water on top. Stir to mix; set aside to let fruit soften.
2. Melt butter in large saucepan. Add fruit mixture, granulated sugar, brown sugar, honey, milk, and vanilla. Bring to a boil, then continue boiling for 2 minutes. Remove from heat; let cool. Stir in egg, flour, baking powder, and salt. Mix well. Spoon into greased 5" x 9" (2 L) loaf pan.
3. Bake at 350°F (180°C) for 50-60 minutes, or until set. Turn oven off and leave 10 minutes, then remove from oven and cool on wire rack. Makes 1 loaf, about 12 slices.

Cottage Tips:

Replace flour, baking powder, and salt with 2 cups (500 ml) self-raising flour.
Batter should be the consistency of pudding. Add a little milk if it's too dry or a little more flour if it's too moist. The texture of the fruit mixture will vary with the kind of fruit used.