450g or 1lb dried mixed fruit
350 ml hot black tea
100g or 4oz glace cherries quartered
75g or 2 1/2oz sugar
380g or 14oz self-raising flour, sifted
1 large egg
Soak the dried fruit overnight in the tea.
The next day, pre-heat oven to 160/140 for fan assisted. Line and lightly grease a 2lb loaf tin -or use a 2lb silicone mould – no greasing or lining needed!
Mix all ingredients together and place into tin. Bake for 2 hours and turn out of tin when cooled.
I know I’ve said it before but this cake is so easy to make and it’s a great idea to make two at the same time as you can have one to eat and one to freeze for another time – it cooks great in a round 20cm tin too.