Fruited teabread
Average rating:
This cake will be easier to slice if left for a day. Wrapped in foil it will keep for up to one week.
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Prep time: 20 mins
plus 30mins cooling -
Cooking time: 1 hr 10 mins
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Makes: 10
Ingredients
- 300g (10oz) mixed dried fruit
- 150g (5oz) light muscovado sugar
- 150g (5oz) butter
- 200ml (7fl oz) cold strong tea
- 50ml (2fl oz) fresh orange juice
- 275g (10oz) self-raising flour
- 10ml (2tsp) mixed spice
Method
- Place the dried fruit, sugar, butter, tea and orange juice in a large pan and heat gently until the butter has melted and the sugar dissolved. Leave to cool for 30 mins.
- Preheat the oven to 180°C/350°F/gas 4. Grease and line the base and sides of a 900g (2lb) loaf tin with greaseproof paper.
- Sift the flour, mixed spice and a pinch of salt over the fruit mixture and mix thoroughly. Spoon into the lined tin.
- Bake for 1hr 5 mins - 1 hr 10 mins until golden brown and a skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin. Serve sliced and buttered.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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