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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.
- 350 g mix dried fruit
- 225 g soft light brown sugar
- 300 ml hot tea made with two tea bags.
- 275 g self-raising flour
- zest of a lemon
- 1 large egg beaten
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