This is a delicious tea cake which is very easy to make and will soon become a family favourite. This cake is very moist and is ideal for tea time or as a snack at any time of the day. Spread it with butter or a spread or simply eat it as it is, sliced thickly or thinly. Why not have a slice or two with a bowl of yogurt for a filling and wholesome breakfast. It’s also a popular addition to a packed lunch. By boiling the fruit and sugar in a pan before baking the fruit is extra soft and full of tea flavour which makes the sponge extra moist and infused with flavour.
- 125g butter or margarine
- 275ml tea
- 175g mixed dried fruit
- 125g soft brown sugar
- 250g self raising flour
- 1tsp bicarbonate of soda
- 1tsp mixed spice
Preheat oven to 180⁰C/350⁰F/Fan 160⁰C/Gas Mark 4. Grease and bottom line a 1kg loaf tin.
Put the butter or margarine, tea, fruit and sugar in a saucepan over a low heat. Stir continuously and bring to the boil. Simmer for 4 minutes. Remove the pan from the heat and allow the mixture to cool.
When the mixture is cool, sift in the flour, bicarbonate of soda and spice.
Mix together well the spoon into the prepared loaf tin.
Bake for 1 – 1 ¼ hours until well risen and until a skewer inserted into the loaf comes out clean.
Leave to cool in the tin for 10 minutes, then turn out onto a cooling rack. Serve sliced spread with butter.
This loaf gets even better if kept for a few days – wrap in foil or store in an airtight container.