Cranberry Raisin Bread

Place the cranberries raisins tea butter and sugar in an ovenproof bowl and place in the simmering oven for 20 to 30 minutes until you can smell the fruit and the sugar and butter have melted.

Cool until hand hot. Grease and baseline a loaf tin 225 x 125 x 70 mm or 1 1/2 litre capacity.

Sift the flour baking powder and spice into a large mixing bowl. Stir in the eggs and the fruit mixture. Turn quickly into the prepared tin and scatter the almonds over the top. Bake for about 1 hour or until a skewer inserted in the centre of the loaf comes out clean. Turn the loaf out of the tin while it is still hand hot. Serve sliced and spread with butter.