Tuesday, February 11, 2014

Malt Loaf

Malt loaf from Jane Brocket's Vintage Cakes. It's sweetened with three syrups--molasses, malt syrup, and sorghum (my take on dark syrup), and filled with my choice of dried fruit: dates, apricots, and the last of a packet of cranberries.

Like many other Vintage Cakes recipes, it has a thoughtful finishing detail. Here, after baking, the loaf is brushed with a syrup made by simmering a tablespoon of sugar in three of water for a few minutes. After it thickens, it's brushed on the hot loaf, leaving a beautiful crackling glaze.


Stickhorsecowgirls said...

Sounds good - I love the vintage cakes - good scratch cakes - My dad's favorite cake we always had for his Feb. birthday - Spry Shortening Pineapple Refrigerator Cake - a white cake, split into layers with a lemon pineapple filling and frosted with whipped cream. Also my very favorite Prune cake - a delicious, spice cake made with buttermilk and a similar glaze- Pioneer Woman has the recipe on her site as her grandmother made it - she calls it Iny's Prune Cake.

Farrah said...

It sounds interesting. Does it have a malt candy flavor?

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