- 8 tea bags
- 300ml boiling water
- 500g mixed dried fruit
- 500g self-raising flour
- 325g butter or margarine
- 250g caster sugar
- 2 tsp ground mixed spice
- 5 eggs
- 1 tsp salt
If you leave the fruit to soak overnight this will impart more of the tea flavour to the fruit.
Place the tea bags in a large bowl and add the boiling water. Stir to make a very strong tea then add the mixed dried fruit and stir well, leave to soak until the liquid is cold.
Once the tea bag mixture has cooled, remove the tea bags, give the fruit a stir and then put to one side.
Preheat your oven to 175°C (155°C fan/gas mark 3–4) then grease and line a 23cm (9") springform cake tin.
Place the flour and butter or margarine in a large bowl. Use your fingers to rub the fat into the flour until evenly distributed and the mix looks like breadcrumbs.
Add the sugar and mixed spice, then stir well.
Add the eggs and the soaked fruit, along with any remaining liquid, and stir until evenly combined.
Pour the mixture into your cake tin and level the top, place in the oven and bake for around 1 hour or until the cake is risen, golden and a skewer inserted into the middle comes out clean.
Remove from the oven and leave to cool.
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