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 CLICK TO SUBSCRIBE NOW to join my newsletter list & receive a FREE 'How To Adapt Recipes For Your Slow Cooker’ printable!