A rich and moist tea cake, perfect britsh style!
| 350 g all-purpose flour | |
| 1 egg | |
| 250 ml tea | |
| 180 g sugar cane | |
| 100 g raisins | |
| 100 g Chilean raisins | |
| 100 g candied cherries (or other candied fruit) | |
| 1 teaspoon ground cinnamon | |
| 10 g baking powder |
| 1. | Put in a bowl the raisins and the candied fruit and pour over it the hot tea. Let rest for 20 minutes. |
| 2. | Then add the sugar and stir until melted. Add the egg, the sifted flour, the baking and the cinnamon, stirring well until the mix will be uniform. |
| 3. | Pour into the greased and floured pan and bake at 180°C for about 60 minutes. Let cool down on a wire rack. |
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