Berry Cider Loaf
A lovely, lighter version of the traditional fruit loaf. These ingredients are for a dairy-free cider loaf, but you can easily substitute the daily-free products for dairy alternatives.
Preparation time: 20min
Cooking time: 50-55min
Serves: 8-10
To make the cider loaf cake:
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Preheat the oven to 180ºC, Gas Mark 4 and line or grease a 2lb standard loaf tin.
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Add the fresh blackberries and redcurrants to a bowl along with the 1tsp flour. Give the bowl a gentle toss until the berries are coated. Put to one side. This will stop them sinking to the bottom of the loaf during baking.
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In a large bowl, add the butter and caster sugar. Using an electric whisk, whisk until creamy. Then add the yogurt, cider and vanilla extract. Combine.
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Add the flour and baking powder and combine again before very gently folding through the flour-dusted berries and currants.
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Empty the mixture into the loaf tin before placing on the middle shelf of the hot oven for 50-55min. A toothpick should come out clean. Test in a few areas if the toothpick goes through a berry.
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For the frosting: whisk together the butter and cream cheese before slowly adding the icing sugar. Place the bowl into the fridge while the loaf cooks.
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Take the baked loaf out of the oven and leave to cool for 20min before carefully removing from the tin.
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When cool, top with the frosting and decorate as you wish. Slice and enjoy!
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