The recipe (note: the fruit needs soaking overnight first):
|The tea-soaked fruit|
|Flour etc being sieved into the sugar and egg|
- Put the dried fruit into a bowl and add the cold tea, soak overnight.
- The next day, put the sugar and egg into a bowl and sift in flour, baking powder and mixed spice and mix together.
- Preheat the oven to 180C (160C fan, gas mark 4).
- Pour the soaked fruits and any remaining tea into the bowl and mix together well. Now, I used an extra-large free-range egg for this and it being so large meant that I thought that the mixture was a bit 'loose', but rather than add more flour I added a handful of oatmeal.
|The completed mixture|
- Tip the mixture into a greased 1kg loaf tin and bake for 1hr. My oven is a 'slow' cooker when it comes to fruit cakes, so I needed to bake the tea bread for another 15 mins. Check whether yours is done by sticking a skewer into the middle of the cake, if it comes out clean, it's cooked.
|The tea bread ready to go in the oven|
- Tip the cooked loaf onto a cooling rack and allow to cool. (Apologies, I forgot to take a photo of the baked bread!).
|The sliced and buttered tea bread ready to be devoured|