Fruit Bun Loaf

There seems to beĀ  a bit of controversy about what this is called.

I myself grew up calling it a “Tea Bun” and to be honest a lot of our customers call it that as well.

It possibly earned this title because, when we were having guests over for “Morning Tea” or just as a treat for “Smoko” there was almost always one of these in the table setting. It would then be sliced (free hand) to various widths and receive a copious slathering with “real” butter.

After a bit of searching the internet the closest I could find to describing what we make here is an “English Fruit Loaf”.

So what am I talking about.

This is a loaf made from our bun dough with a mixture of Spices and Sultana’s (Australian 3 crown) through the dough.

Rolled into a oval loaf around about 30cm long.

After Baking it is glazed with a Sugar glaze.

Its may then be finished with Cinnamon Sugar, Whipped Sugar Icing, or the Sugar Icing dipped into a mixture of shredded Coconut and Cake Sprinkles.

Fruit Cake

We offer 2 different style of Fruit cakes, both Dark (heavy) and Light.

Although we propriety base recipe’s, we add what we consider a generous portion of Australian Sultana’s (3 Crown minimum) and Glazed Cherries (France).

We are able to supply in a range of sizes.

Normally baked as a Bar Cake, so that we have available as pieces in our shop front.