Ingredients

The following ingredients have 4 Servings
  • 150 g (1 cup) raisins
  • 150 g (1 cup) sultanas or currants
  • 50 g (½ cup) mixed citrus peel
  • 250 ml (1 cup) strong tea (use 2-3 teabags / loose leaf tea)
  • 2 large eggs (lightly beaten)
  • 100 g (½ cup) soft brown sugar
  • 240 g (2 cups) self raising flour
  • 1 tsp ground cinnamon
  • 1 tsp tea (from a teabag)
  • 1 orange (zest only)
  • strips of orange or lemon zest (optional)

Instruction

  • Make 250ml (1 cup) of tea, using tea bags or loose leaf tea. Leave the tea to steep for five minutes – you need a strong brew!
  • Pour the hot tea over the dried fruit and leave to soak for 2-3 hours or even overnight. 
  • Preheat the oven to 170C (325F) or 150C (300F) Fan Setting. Line a 900g (2lb) loaf tin with baking paper or use a cake liner.
  • Add the eggs and brown sugar to the soaked fruit (no need to drain any liquid, should any remain in the bowl) and stir to combine.
  • Sift in the flour and add cinnamon, tea leaves and orange zest. Mix everything together, making sure no dry pockets of flour remain.
  • Pour the batter into the prepared cake tin and level. Bake for about 1 hour or until the cake is risen and a skewer inserted in the centre of the cake comes out clean.
  • Lift the cake out of the tin using the baking paper and cool on a wire rack. Top with the orange zest, if using and slice to serve.