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.

A rich and moist tea cake, perfect britsh style!

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