Wednesday, 25 January 2012

Fruity teacake


  • 300.0g mixture dried berries andcherries
  • 225.0ml hot tea
  • juice 1 orange (about 75ml/2½fl oz) plus zest
  • 50.0g butter
  • 100.0g light brown sugar
  • egg
  • 225.0g self-raising flour
  • 4 tbsp demerara sugar
    1. Place the dried  fruits  in  a bowl  and pour over the hot tea, orange juice  and zest. Cover with cling  film, then leave for at least 4  hrs or better still  overnight.   
    2. Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 2lb loaf tin. Beat together the butter and sugar until creamy, then beat in the egg followed by the flour. Carefully stir through the fruit mixture. Spoon the mixture into the tin, then smooth over the surface with the back of a spoon. Sprinkle all over with a thick layer of demerara sugar.
    3. Bake for 1 hr or until a skewer inserted into the centre comes out clean. Leave to cool in the tin, then turn out, cut into slices and serve.