Rum-Soaked Raisin, Apricot & Cherry Scone Loaf | Lakeland Inspiration | Lakeland Inspiration
This fruit-packed bake includes a tipple of rum to plump up the raisins, making the scone-cake moist and moreish.
Ingredients
- 150g, raisins
- 50g, ready-to-eat dried apricots, chopped
- 500g, self-raising flour
- ½ tsp, salt
- 70g, caster sugar
- 200ml, milk
- 100g, glacé cherries, halved
- 2 tbsp, rum or brandy
- ½ tsp, baking powder
- 125g, chilled butter, cut into pieces
- 1 large, egg, beaten
- Butter, for spreading (optional)
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