Ingredients
400g Mixed Fruits (sultanas, raisins, currants)
300ml Strong Hot Tea
250g Self Raising Flour
1 tbsp Mixed Spice
100g Dark Brown Muscovado Sugar
1 Egg (free range)
Honey or Marmalade to glaze
Method
- Put 4 heaped tablespoons of loose-leaf tea in boiled water, leave to brew for approx. 5-7 minutes
- Put the dried fruit in a bowl and pour over the tea, then mix in the dark brown muscovado sugar and stir well to dissolve. Leave to soak overnight but at least for 7 hours
- Sift the flour and spice into the soaked fruit, do not drain the tea, and then the egg, stir until all incorporated
- Preheat the oven to 180°C, line a 900g loaf tin with baking paper and pour in the mixture
- Bake for approx. 1 hour until the cake has risen and cooked through. Leave to cool on a rack and whilst still warm drizzle a little honey or marmalade for a glazed topping.
- Store in an airtight container for 1-2 days before eating, the cake will keep for approx. 7 days
- Serve sliced with butter or marmalade