A really traditional sweet cake loaf packed full of all sorts of gorgeous dried fruits and flavoured with tea.
300g/10 ½ oz mixed dried fruit (sultanas, currants, raisins, candied peel)
200g/7 oz light brown sugar
250g/9 oz self-raising flour
1 cup cold strong black tea
1 egg
1 teaspoon mixed spice (cinnamon, clove, nutmeg)
Soak the mixed fruit in the cold tea for about 6 hours, overnight if you can.
Pre heat the oven to 180C/350F/Gas 4 and line a 1lb loaf tin with greased baking paper.
Mix together all the ingredients and pour into the loaf pan. Bake for 1 – 1 ½ hours or until cooked through.
Serve buttered.
Options
Ring the changes by using different types of tea such as Earl Grey or spiced chai.
Recipe from:Practically pagan COOKING by Rachel Patterson
A book to take you through the seasons. Cooking with produce when it is at its best (and cheapest). Recipes for all, with menu ideas to reflect the energy of each month of the year. Family style, no fuss cooking to nourish the body, spirit and soul. 12 sections with recipes for each month to reflect the product that is in season, which include; meat main, vegetarian/vegan main, soups, standard and vegan desserts, bread and of course...cake; both standard and vegan cake options.
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