Tea loaf

29 Feb

Makes 1 loaf (9×5 inch tin)

75g raisins
75g sultanas
75g currants
300ml  Earl Grey tea
250g self-raising flour
200g soft light brown sugar
1 egg, beaten
1 tsp ground cinnamon
1 tsp freshly grated nutmeg
1tbsp marmalade
butter, for greasing
unsalted butter and apricot jam, to serve

Place the dried fruit,marmalade and tea into a large bowl. Cover the bowl with a clean cloth and leave to soak overnight.

The next day, preheat the oven to 175C/325F/Gas 3.
Add the flour, sugar, beaten egg and spices to the soaked fruit and mix well.

Grease a 22cm x 10cm/9in x 5in loaf tin. Spoon the mixture into the tin.

Transfer to the oven and bake for one and a quarter hours, or until a skewer inserted into the cake comes out clean.

Serve slices of the tea loaf spread with unsalted butter and jam.



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