Baking Mad with Eric Lanlard

Light and fruity, this fruit loaf from Baking Mad with Eric Lanlard is perfect for a picnic or afternoon tea

Serves 12

• 300g soft unsalted butter, plus extra for greasing
• 300g golden caster sugar
• 4 eggs
• 4 tsp orange blossom water
• Finely grated zest and juice of 2 medium oranges and 2 unwaxed lemons
• 350g plain flour, plus extra for dusting fruits
• 200g glace cherries
• 200g chopped mixed peel
• 200g raisins
• 200g golden sultanas

To decorate

• 4 tbsp apricot jam, sieved
• 2 tbsp water
• Large pieces of colourful glace fruits, such as candied orange, lime, melon, lemon and mango*
• 75g glace cherries
• 50g peeled pistachios

1. Preheat the oven to 170°C/gas mark 3 and grease and double line a large terrine or loaf tin.

2. Cream together the butter and sugar in a large bowl until light, pale and fluffy. Gradually beat in the eggs, one at a time, and mix gently until incorporated.

3. Sieve the flour and fold this into the mixture, then add orange blossom water and the zest and juice of the lemons and oranges.

4. Place all the dried fruits in a bowl and dust with a couple of tablespoons of plain flour. This will prevent the fruits from sinking in the cake as it cooks. Finally fold the fruits into the creamed mixture using a spatula or large metal spoon.

5. Spoon the mixture into the prepared tin and bake in the preheated oven for 30 minutes. After 30 minutes, reduce the oven temperature to 150°C/gas mark 2 and bake for a further 1½ hours, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool for 15 minutes before removing from the tin, removing the paper and allowing to cool completely.

6. To decorate, gently warm the jam with the water until reduced slightly. Cut the glace fruits into strips and arrange on top of the loaf cake, arranging cherries and pistachios in between the strips of fruit to add a splash of colour. Finish by gently brushing the apricot glaze over the top of the fruits.

*Find glace fruits in specialist delicatessens