Mary's Tea Time Cake
An everyday cake, simple to make. Full of tea-soaked fruit, it slices beautifully and keeps well in an airtight tin or wrapped in foil.
cake, fruitcake, recipe, simple
g/12 oz mix dried fruit
g/8 oz soft light brown sugar
ml/1/2 pt hot tea
made with two tea bags.
g/10 oz self-raising flour
zest of a lemon
US Customary units
Put the dried fruit and sugar in a bowl and pour over the hot tea.
Leave to soak overnight, or if you are in a hurry for two hours.
Heat the oven to 150C/130C fan/gas 2
Line a 900g/2lb loaf tin with baking parchment or use a loaf tin liner
Add the flour, lemon zest and beaten egg and stir with a spoon till mixed through.
Bake for 11/4 to 11/2 hrs or until it is well risen, firm to the touch and a skewer inserted in the centre comes out clean.
Leave to cool in the tin for 10 minutes then turn out onto a wire rack to cool.
Peel of the baking paper or liner and serve sliced with or without butter
By Mary Berry
Adapted from BBC Good Food Magazine