50g soft butter, plus extra for greasing and to serve (optional)
Tip the fruit into a bowl with the
sugar and orange zest. Pour over the
tea, stir everything together and leave
to soak overnight.
Heat oven to 160C/140C fan/gas 3.
Grease and line the base and short sides
of a 900g/loaf tin with 1 strip of baking
parchment. Tip the flour and spice into
a bowl, and beat in the fruit and soaking
liquid. Add the egg, followed by the butter.
Beat until you have a well-combined, stiff batter, then tip into the prepared loaf
tin. Bake for 1¼ hrs, covering with foil or
parchment if the top starts to get too
dark. Check with a skewer – if it doesn’t
come out clean, give it another 5-10 mins
in the oven.
Leave to cool in the tin for 10 mins, then
remove and leave to cool completely.
Serve sliced and buttered, if you like.