Perfect with a reviving cuppa, this cake
is a keeper and will happily sit in a tin
for a week or so
Prep:15 mins Cook:1 hrs Plus soaking
Nutrition per serving
300g mixture dried berries and cherries
225ml hot tea
juice 1 orange (about 75ml/2½fl oz) plus zest
100g light brown sugar
225g self-raising flour
4 tbsp demerara sugar
Place the dried fruits in a bowl and
pour over the hot tea, orange juice and
zest. Cover with cling film, then leave for
at least 4 hrs or better still overnight.
Heat oven to 180C/160C fan/gas 4.
Grease and line the base of a 2lb loaf tin.
Beat together the butter and sugar until
creamy, then beat in the egg followed by
the flour. Carefully stir through the fruit
mixture. Spoon the mixture into the tin,
then smooth over the surface with the
back of a spoon. Sprinkle all over with a
thick layer of demerara sugar.
Bake for 1 hr or until a skewer inserted
into the centre comes out clean. Leave to
cool in the tin, then turn out, cut into
slices and serve.