This classic Irish Tea Cake is simple to make and will keep well for a couple of weeks, if it lasts that long!
6oz ( 170g ) raisins
6oz ( 170g ) sultanas
4 oz ( 110g ) currants
2oz ( 55g ) glace cherries ( washed and roughly chopped )
8oz ( 225g ) demerara sugar
12 fl oz ( 350ml ) hot tea
1 lb ( 450g ) self raising flour
2 small / medium eggs
6 – 8 tablespoons milk
pinch of salt
Makes 1 x 2lb loaf tin or 2 x 1lb loaf tins.
Line the tin (s) with greaseproof paper.
Begin the day before. Dissolve the sugar in the hot tea. Place all the fruit in a large bowl and pour over the tea and sugar mix. When cool, cover the bowl and leave overnight for the fruit to soak up the tea.
Next day, Preheat oven to 170° C
Beat the eggs a little and add to the fruit. Sift in the flour and add a pinch of salt and mix well together.
Add half of the milk and mix in and then add more milk if necessary. The mixture should be really soft.
Port into the tins and bake for approximately 1 hour (1 ½ hours for the larger tin ) until really nice and brown and firm.
Test with a skewer to check it comes out clean.
Leave to cool on a wire rack.
This is delicious served buttered or plain.
Will keep well for a few weeks.