You only need the ability to mix to make this very easy mixed fruit tea loaf. It only took an hour to cook too so after a quick cooling we were able to tuck into a slice for afternoon tea. Hubby had his with coffee but he’s forgiven – it doesn’t really have a strong tea taste so if you don’t like tea, you need not worry.
It’s nice on it’s on and is fat free. However, if you are like me, you will have yours with a lovely hot cuppa and a thick smearing of butter. Yummmmy!
Here is the original recipe with my amendments in italics
- 300g mixed fruit (I used 90g apricots chopped up, 110g sultanas and 100g raisins)
- 175g raw cane sugar (I used Asda’s dark brown sugar which labels says is raw cane sugar)
- 300ml strained cold tea
- 1 medium egg, beaten
- 200g self-raising wholemeal flour (I used half wholemeal, and half plain so that it wouldn’t be too heavy)
- ½ tsp ground mixed spice
- oil and margarine for greasing the tin
- Start by preparing the fruit the night before. Put the mixed fruit and sugar in a bowl and pour over the strained cold tea and stir well. Then cover and leave overnight, this will make the loaf moist.
- The next day, preheat the oven to 180°C or gas mark 4.
- Add the beaten egg, flour and mixed spice to the fruit and tea mixture and beat well, until thoroughly mixed.
- Carefully pour the cake mix to a lightly greased and floured loaf tin, and bake in the middle of the oven for 1 to 1 hours 15 minutes. Test the loaf is cooked by inserting a knife and it should come out clean.
- Let the loaf cool in the tin for 5 to 10 minutes and then turn out onto a wire rack to finishing cooling.