This is a lovely traditional Irish Tea Cake made with dried fruit which is soaked over night in tea. Delicious with or without butter and a nice cup of tea ! Keeps for ages.
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
- Preheat oven to 170 C
- 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 the oven. Beat the eggs a little and add to the fruit. Sift in the slour 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 .
- Pour 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.