I adore fruitcake in any permutation so when I stumbled on this recipe I knew I needed to give it a bash. You stir everything together easily by hand and if you like butter on your fruit bread, this is the perfect vessel in which to enjoy it.
The recipe is also a little mystery because the one I made was slightly adapted from one I saw on the Delicious magazine website and was by Paul Hollywood. It somehow mysteriously disappeared from the link I saved and after a number of searches its gone. I then found this version by Mary Berry and its more r less the same recipe I made. His recipe had used black tea and less of it, and I recal straining off the liquid, but I liked Early Grey tea which gives it that nice bergamot citrus flavour.
I used a mix of whatever dried fruit I had lying around. There were raisins, currents and sultanas, even perhaps a few cranberries. I don’t think it matters too much. Its delicious served with loads of butter and of course a cup of tea.
- 350g raisins, currents & sultanas
- 300ml strongly brewwed hot Earl Grey tea
- 275g self-raising flour
- 225g light or dark muscovado sugar (or use any brown sugar)
- 1 large free-range egg, beaten
- Place all the fruit in a bowl and cover with the hot tea. Leave to soak overnight.
- Preheat the oven to 150C/130C Fan and line a 900g/2lb loaf tin with non-stick baking paper.
- Add the flour, sugar and egg to the bowl of soaked fruit (if there is a little excess liquid this is fine) and mix thoroughly.
- Spoon the mixture into the prepared tin and smooth out hte top. Bake for 1¾ hours, or until the cake is risen and just firm to the touch, but check it after 1¼ hours to see how it is doing. Loosely cover with a piece of tin foil from about half way through to prevent over browning if necessary. Leave to cool in the tin for about 10 minutes.
- Turn out the loaf and remove the paper.
- Seve thick slices with a generoius spread of butter.