Irish Tea Cakes

• 225 g raisins
• 110 g currants
• 350 g sultanas
• 110 g mixed peel (candied peel)
• 225 g demerara sugar (or raw sugar)
• 1 tea bag (your favourite variety)
• 110 g walnuts, roughly chopped
• 275 ml boiling water
• 1 large egg, at room temperature
• 2 tablespoons milk
• 450 g self-raising flour

1. The day before you intend to cook this recipe, place all the fruit and the mixed peel into a large mixing bowl.
2. In a medium bowl or large heat proof jug, measure out 275ml of boiling water.
3. Jiggle the tea bag around in the water until you have a nice, strong brew.
4. Add the sugar to the hot tea and stir until sugar is dissolved.
5. Pour tea/sugar mixture over the fruit.
6. Cover and leave overnight.
7. The next day, set the oven to 170C/325u0b0F.
8. Grease two 450g/1lb loaf tins and line the base and sides with baking paper- also known as baking parchment or silicone paper.
9. Add the chopped walnuts to the fruit mixture.
10. Break the egg into a small dish, add the milk, and beat lightly.
11. Add the egg mixture to the fruit mixture.
12. Sieve the flour into the fruit mixture then mix well, using a wooden spoon- the mixture may seem dry at first, but keep mixing and it will come together.
13. Using a large serving spoon, divide the mixture evenly between the lined loaf tins, then smooth the tops with the back of a spoon.
14. Place on the centre shelf of the oven and bake for 1 1/4- 1 1/2 hours until a skewer, pushed through the centre of the cake, comes out clean.
15. Be careful not to overcook- test after 1 1/4 hours.
16. Remove cakes from oven and turn out immediately to cool on a wire rack.
17. Serve warm or at room temperature, sliced and buttered.

raisins, currants, sultanas, mixed peel, sugar, walnuts, boiling water, egg, milk, flour

Taken from www.food.com/recipe/irish-tea-cakes-86648 (may not work)