- 350g Dried mixed fruit
- 400ml Hot strong tea (not shown)
- 250g Brown sugar - I use soft, dark brown sugar
- 600g Self raising flour
- 1 Egg
- A well greased and lined large loaf tin or two smaller ones
- A large mixing bowl
- A small amount of honey or homemade sugar syrup (optional) for glazing (see "Glaze and allow to cool" step)
Step #1: Soak fruit in tea overnight (Day 1)
- Make your tea with boiling water.
- I use organic Earl Grey tea bags.
- Remove teabag
- When you remove the tea bag, top up the liquid to 400ml
- Pour over your dried fruit then cover and leave the stand overnight
Step #2: Mix in ingredients (Day 2)
- After the fruit has soaked overnight, add it to a large mixing bowl and add the sugar.
- The darker your sugar, the darker the fruit loaf.
- It will still taste good with lighter sugars
- Mix in the beaten egg
- Mix in the flour
Step #3: Pour into tin(s)
- Line your tin(s) and pour in the mixture. Smooth the top.
- Bake at 180*C / 350*F / Gas Mk 4 in the middle of the oven.
- Sit back and enjoy the aroma for the 60 to 90 minutes cooking time.
- I check mine after an hours, it's usually done by then.
- Test with skewer. Once your skewer comes out of the cake clean, it's cooked
- I'm going to be honest here, never ever have I been able to 'pour' this mixture.
- I have always spooned it into the tins.
- Once spooned in, dampen your fingers and gently push it into the corners and down into the tin.
- To prevent your finger marks showing on the finished loaf, dampen the back of a metal spoon and smooth the top over
Step #4: Glaze and allow to cool
- I cheat and mix 2 heaped teaspoons with a little boiling water and brush over whilst it's still hot.
- This will help it stop drying out and give it a wonderful shine
- Whilst it's still a little warm, wrap up for storage, this will ensure the outside does not go hard and crusty
- Store in a bread bag
Serve buttered and enjoy