Ingredients
- 200g currants
- 200g sultanas
- 350ml strong tea
- 25g mixed peel, roughly chopped
- 25g glace cherries, quartered
- 25g blanched almonds, roughly chopped
- 150g light muscovado sugar
- 210g plain flour
- 2 tsp baking powder
- 1 tsp mixed spice
- ½ tsp ground nutmeg
- ¼ tsp fine salt
- 1 beaten egg
Method
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Place the currants and sultanas in a large heatproof bowl, pour over the tea and then leave to soak for at least six hours.
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Heat the oven to 180C/350F/gas 4.
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Grease and line a 13cm x 20cm loaf tin.
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Stir the peel, cherries and almonds into the soaked fruit mixture.
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Separately, mix the sugar, flour, baking powder, spices and salt and then stir into the fruit with the beaten egg.
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Tip the loaf mix into the tin, smooth the top and bake for 90 minutes, until a skewer comes out clean. If the top looks to be going too dark or burning on top towards the end, cover with foil.
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Remove from the tin, allow to cool.
