Fruit Tea Loaf
Ingredients
- 12oz mixed dried fruit - we use equal quantities of raisins, currants and sultanas
- 4oz soft brown sugar
- 1/2 pint freshly brewed tea
- 1 egg
- 8 oz SR flour
This fruit tea loaf is really easy to make and keeps so well we always make two.
Instructions
You'll need a 7" square tin, buttered and lined with baking paper. Preheat your oven to 180C / 350F / GM4.
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Soak the sugar and the fruit in the tea over night.
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Beat the egg and add to the mixture - mix well, because the sugar can settle to the bottom of the bowl.
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Sift in the flour and mix well.
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Pour into the tin and bake until a skewer comes out clean.
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Allow to cool in the tin, turn out and wrap in tinfoil.
This loaf gets better with keeping. Serve sliced and spread generously with good butter - remember the loaf is fat-free, so you can add your own later!
Further Reading
 Bread Matters: Why and How to Make Your Own Andrew Whitley |  The Forager's Kitchen Fiona Bird |  Flour Water Salt Yeast Ken Forkish |  New Covent Garden Food Company's Book of Soups New Covent Garden Soup Company |  River Cottage Veg Every Day! Hugh Fearnley-Whittingstall |
Comments
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captainhastings
Sunday 6 April, 2014 at 4:32pm
Great cake I make it regular every one loves it