By Christine Capendale (@christinecapendale)
Makes 2 loaves
INGREDIENTS
For starter dough:
- 350ml lukewarm water
- 10ml instant yeast
- 15ml ground cinnamon
- 10ml mixed spice
- 10ml ground ginger
- 300g cake flour
For fruit:
- 100g mixed peel
- 100g sultanas
- 150g raisins
- 100g cranberries
- 250ml warm water
- 2 medium eggs
- 60g butter, melted
For dough:
- 580g cake flour
- 10ml salt
- 60g castor sugar
For drizzle:
- 100 g sifted icing sugar
- zest from 1 orange or clementine
- juice from 1 orange or clementine
METHOD
1. Starter dough: Combine all the dry ingredients for the starter dough and mix well. Add the lukewarm water and mix again. Cover and leave in a warm place to double in size.
2. Fruit: Combine the dried fruit and stir in the warm water. Let it soak while the starter dough is developing.
3. Once the starter dough has risen, drain the water from the fruit. Add the egg and melted butter to the fruit mixture. Add this to the starter dough and mix well.
4. Sift the cake flour, salt, and castor sugar, then add it to the dough mixture. Knead until fully combined, either using an electric mixer or by hand on a floured work surface.
5. Place the dough in an oiled bowl, cover, and leave in a warm place to prove until doubled in size. Once ready, divide the dough into two portions.
6. Shape the dough into balls and place them in two well-greased loaf tins. Cover lightly and let rise in a warm spot.
7. Preheat the oven to 190°C before proving has finished.
8. Bake for about 35 minutes until golden brown. Cool on a cooling rack.
9. For the drizzle: Combine the icing sugar, zest, and juice. Spoon over the loaves once cooled.
