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Fruity Spice Loaf

ServesServes 1 Loaf
Cooking timeCooking Time:
Prep Time:


  • 250 ml (150 g) SAFARI Raisin and Cranberries mix
  • 500 ml (280 g) SASKO Self-Raising Flour
  • 5 ml MOIR'S Vanilla Essence
  • 125 g butter or margarine, softened
  • 250 ml (210 g) castor sugar
  • 2 extra-large eggs
  • 1 ml salt
  • 2 ml ground cinnamon
  • 125 ml milk


  1. Place fruit mix in a bowl, pour boiling water over and leave for about 1 minute to soften. Drain and set aside.
  2. Cream butter and castor sugar together. Add eggs, one at a time, beating well after each addition until light and creamy. Add essence.
  3. Sift flour, salt and cinnamon together. Add drained fruit and mix well in flour. Add to egg mixture, alternately with milk. Mix well and spoon into a lined and greased 22.5 cm loaf pan.
  4. Bake in a preheated oven at 180 °C for 15 minutes. Reduce heat to 160 °C and bake further for about 45 minutes, or until done. Leave in pan for a few minutes before turning out onto a wire rack to cool. Leave to cool completely before cutting.

Variations Cherry loaf: Add 30 g Safari red or green glacé cherries, quartered, (rolled in flour) and mixed into the batter. Yoghurt loaf: Substitute the milk with 200 ml plain yoghurt. Honey loaf: Reduce the 250 ml (210 g) castor sugar to 125 ml (105 g) and add 60 ml honey.

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