- 350g mixed dried fruit
- 2 cups of Madura Earl Grey Tea brewed
- 125g caster sugar
- 125g unsalted butter
- 1 1/2 cups self-raising flour
- 1 teaspoon mixed spice
- 1 egg
Steep 2 cups of Madura Earl Grey Tea (plus one extra for yourself to sip slowly whilst baking), allow to cool and place into the fridge until cold. Place the mixed dried fruit in a bowl and pour the cold tea over the fruit. Cover and leave to soak overnight. Preheat the oven to 170C. Grease a 25cm x 10cm loaf pan. Drain the dried fruit and discard the soaking liquid. Place fruit in a saucepan with the sugar, butter and 150ml water. Bring the mixture to a gentle boil, then reduce heat and simmer for 20 minutes. Allow to cool, then sift in the flour and mixed spice and add the egg, stirring well to combine. Place in the prepared loaf pan and bake for 90 minutes or until a skewer inserted into the cake comes out clean. If the top of the cake is browning too quickly, cover with baking paper or foil. Now for the hard part - before you can start eating - allow the fruit cake to cool for 20 minutes before turning onto a wire rack to completely cool. Slice and serve with butter. For a classic richer version, substitute one cup of tea with a cup of brandy.