Very fruity Irish tea cake
- 110 grams raisins
- 110 grams currants
- 110 grams sultanas
- 50 grams chopped candied peel
- 50 grams demerara sugar
- 150 ml hot tea, any kind
- 50 grams pecan nuts
- 1 large egg
- 225 grams self-raising flour
- 2 tbsp milk
- Recipe by: Delia Smith
- I find its always best to start this the night before.
- All you do is place the fruits and Peel in a bowl, then dissolve the sugar in the the hot tea and pour this over the fruits.
- Then cover with a cloth and leave to soak - as the fruits absorb the tea they become plump and juicy.
- When you are ready to make the cake, preheat the oven to 170C then place the pecans on a baking tray and pop them in the oven.
- Give them 8 minutes to toast but put a timer on as the burn very easily.
- After they have cooled roughly chop the nuts.
- Now whisk the egg and add it to the fruits along with the toasted nuts and sifted flour.
- Give everything a thorough mixing.
- Add a tablespoon of milk and if the mixture still feels stiff, stir in another.
- Spoon the mixture into a prepared loaf tin and level with the back of a spoon.
- Bake on the lower shelf of the oven for 1 hour 10 minutes until it feels springy in the center.
- When it comes out of the oven turn it out onto a wire rack to cool.
- Serve it cut in thick slices spread generously with butter.
raisins, currants, sultanas, candied peel, sugar, kind, nuts, egg, flour, milk
Taken from cookpad.com/us/recipes/335820-very-fruity-irish-tea-cake (may not work)