Ingredients

The following ingredients have 4 Servings
  • 1 ⅛ cups rooibos tea (made using 4 tea bags)
  • 1 cup dried sweetened cranberries
  • ⅔ cup sultanas (raisins)
  • 2 cups less 2tsp all-purpose/plain flour
  • 2 teaspoons baking powder
  • Zest of 1 orange
  • Pinch of fine sea salt
  • ¼ cup vegetable oil (plus 1 teaspoon for greasing the pan)
  • 2 large eggs
  • ⅓ cup+1tbsp light brown sugar
  • 1 teaspoon vanilla extract

Instruction

  • Make the tea (infuse for 5 minutes, then discard the tea bags). Ensure you have 1 and ⅛ cup of tea. Combine it with the cranberries and sultanas, stir, cover and leave to soak for 4-5 hours, stirring once or twice.
  • Preheat the oven to 350 F/ 180 C/ gas mark 4.  Lightly grease and line a 22 cm (9'') loaf pan with baking parchment. Set aside.
  • In a large bowl whisk together the flour, baking powder, orange zest and a pinch of salt.
  • In another bowl beat together the eggs, sugar, oil and vanilla extract until light and fluffy (for about 2 minutes). Pour in the entire dried fruit mixture and stir.
  • Add the dry ingredients and stir only until the flour is no longer visible.
  • Pour the batter into the pan, smooth out the top and bake in the centre of the oven for 1 hour (or until a toothpick inserted in the middle comes out clean).
  • Remove from the oven and set aside for 15 minutes then lift out of the pan and place on a rack to cool completely.