Tea Loaf
Ingredients
- 6 oz Golden raisins
- 6 oz Currants
- 6 oz Raisins
- 2 oz Mixed peel
- 6 oz Demerara sugar
- 2 oz Chopped walnuts
- 6 fl oz Black tea
- Butter for greasing
- 2 ea Eggs - large
- 3 fl oz Heavy cream
- 11 oz Self raising flour
Instructions
- Place all the dried fruit in a bowl along with the demerara sugar and cover with the black tea. Leave to soak overnight or at least a few hours.
- Preheat the oven to 350ºF and lightly grease a 2 lb loaf tin, then line it with baking parchment. Rough chop the walnuts, add them to the fruit and stir well.
- Whisk together the eggs and heavy cream, then stir in the fruit. Sift the flour into the mixture and fold together with a large wooden spoon until completely and evenly mixed. Spoon the mixture into the prepared tin and level the top as flat as you can.
- Bake in the middle of the oven for 70 - 80 minutes, until the top springs back when lightly pressed. To check if the cake is cooked, insert a clean knife into the center – if it comes out clean, the cake is ready. If not, bake for a further 10 minutes and check once more.
- Remove from the oven and allow to cool before removing from the tin and leaving to cool completely on a wire cooling rack. Serve in slices, well buttered,