- 350 g mixed dried fruit
- 350 ml black tea
- 2 medium British free-range eggs, beaten
- 270 g British self-raising flour
- 200 g Fairtrade dark soft brown sugar
- 1 tsp Fairtrade ground cinnamon
Place the dried fruit in a bowl and pour over the tea. Cover and leave to soak overnight.
Preheat the oven to 180°C, fan 160°C, gas 4. Butter a 2lb loaf tin and line it with baking parchment.
Add the eggs, flour, sugar and cinnamon to the fruit mixture and combine well.
Pour the mixture into the prepared tin and smooth the surface. Bake for 1-1½ hours until a skewer comes out clean when inserted into the middle of the cake.
Turn out of the tin and cool on a wire rack, then slice and serve with butter.