Cranberry, apricot and sultana loaf

This recipe produces a fat-free loaf, which tastes great when sliced and spread with butter. Play around with the ingredients, replacing the apricots with prunes or figs and using cherries instead of cranberries.

  • 55g/20z chopped dried dates
  • 45 ml water
  • 140g/5 oz plain yoghurt
  • 1 medium egg
  • 125 g/ 4 1/2oz flour (regular, rice or gluten free)
  • 1 heaped tsp mixed spice
  • 1 level tsp bicarb of soda
  • 55g/2oz dried chopped apricots
  • 55g/2oz dried cranberries
  • 30g/1 oz sultanas


  • Pre-heat oven to 180 centigrade or equivalent. Grease and line a 1lb loaf tin.
  • Simmer the dates in the water, over a low heat until soft and most of water has been absorbed. Allow to cool.
  • Mix together the dates, yoghurt, egg, flour, mixed spice and bicarb of soda until well mixed.
  • Add dried fruits and combine. The mixture should have a soft dropping consistency.
  • Place the mixture in the tin and bake for aprox 30-35 mins.
  • Cool for 5 mins in tin, then place on wire cooling rack.

This can be frozen in slices or will keep for up to 3 days.

Source: Cooking without made easy


1 Comment »

  1. rhapsody42 said

    a fat free cake??? Can’t wait to try it

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