This loaf really does combine all the juicy flavours of Easter – spices, fruits, a bit of sweet and we’ve swapped the Hot Cross up for a delicious cashew icing which can be used on any of your yummy loaves so that you can dress them up a little should you wish!
EASTER SPICE LOAF
Serves 8-10
INGREDIENTS
1 cup (165g) organic mixed dried fruit
⅓ cup (85g) dried organic turkish apricots, chopped
1 tsp vanilla extract
2 tsp mixed spice
¼ tsp cardamon
1 tsp cinnamon
½ tsp cloves
¼ tsp nutmeg
¾ cup coconut sugar
2 tsp baking powder
1 ¾ cup spelt flour
3 eggs
1 ¼ cup coconut oil
125ml nut milk
Pinch of sea salt
CASHEW ICING
1 tbsp cashew butter
2 tbsp soy or almond milk
¼ tsp cinnamon
½ tsp Maple
1 tsp orange zest
METHOD
Preheat oven to 170C and line a 12x24cm loaf tin with greaseproof paper.
Soak fruit in warm water for 10 minutes.
In a large mixing bowl combine coconut oil, sugar and spices and whisk until creamy, then add eggs one at a time and whisk.
Pour in milk and fold in flour.
Drain fruits, add to bowl, then mix to combine.
Pour into a lined loaf tin and bake for 1 hour 15 minutes.
Allow to cool in tin for 20 minutes, then transfer to a rack.
Whilst cooling, place all icing ingredients together in a bowl and whisk well.
Ice the loaf, top with extra pieces of orange or cinnamon quills and serve.
