Aunty Hazel’s Fruit Loaf

Method

1. Place sultanas and currants, spices and water into a small size saucepan, bring to boil, simmer for 3 minutes.
2. Pour into a mixing bowl then add margarine. Combine until margarine has melted.
3. Blend the apple sauce and bicarb into mix and combine. Leave to cool.
   Preheat oven 180°C fan forced.
4. Once fruit mixture has cooled, beat egg whites into fruit mixture well.
5. Gently fold both sifted flours into mixture in one go, treat as a sponge, DO NOT BEAT as this will make the loaf tough. The less the mixture is moved, the lighter the loaf will be.
6. Pour mixture into a small loaf tin that has been coated with cooking spray and bake approximately 35 minutes or until cooked in centre. Leave to rest for a few minutes then turn onto a wire rack to cool.

NOTE: Use remaining apple puree in another recipe or freeze for later use.

Suitable to be frozen