- 250g (9oz) sultanas
- 250g (9oz) currants
- 250g (9oz) caster sugar
- 375ml (13fl oz) cold tea
- 1 free-range egg
- 500g (1lb 2oz) self-raising flour
- 1tsp mixed spice
- 1tsp grated nutmeg
- you will need
- 900g (2lb) loaf tin, lined with baking parchment
Place the sultanas, currants and caster sugar in a large bowl and pour over the cold tea. Stir well and leave, covered, overnight for the fruit to plump up.
Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Add the egg to the bowl of soaked fruit and beat in. Sift over the flour, mixed spice and nutmeg, and stir until the mixture is well blended. Spoon into the prepared tin and bake in the oven for 1 hour to 1 hour 10 minutes, until firm to the touch and a skewer inserted into the centre comes out clean. Remove the cake from the tin and allow to cool completely before serving. We love this cake toasted for breakfast.