Irish Tea Brack

Name: Irish Tea Brack
Ingredients: 350g mixed dried vine fruits (raisins, sultanas and currants) (2 1/2 cups); 300ml cold tea, strong (1 1/4 cups); 120g caster sugar (1/2 cup, plus 2 TBS); 1 large free range egg, beaten lightly; 250g plain flour (1 3/4 cup); 2 tsp baking powder; pinch salt; 2 tsp mixed spice (see my recipe in the right hand side bar, or if on a mobile device down at the bottom of the page)

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Author : Marie Rayner

Ingredients

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350 grams mixed dried vine fruits (raisins, sultanas and currants) (2 1/2 cups)300 milliliters cold tea, strong (1 1/4 cups)120 grams caster sugar (1/2 cup, plus 2 TBS)1 large free range egg, beaten lightly250 grams plain flour (1 3/4 cup)2 tsp baking powderpinch salt2 tsp mixed spice (see my recipe in the right hand side bar, or if on a mobile device down at the bottom of the page)

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Instructions

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Step 1

Place all the dried fruit into a bowl. Cover with the cold tea, cover and leave overnight to infuse.

Step 2

The next morning preheat the oven to 180*C/350*F/ gas mark 4. Butter a 1 kg loaf tin (2 pound) and line the bottom with paper. (I make an overhang so I can lift it out easily.)

Step 3

Whisk together the flour, baking powder, salt and mixed spice. Add the fruit along with any tea still in the bowl, and the beaten egg. Mix well. Spoon into the prepared tin, leveling it off.

Step 4

Bake in the preheated oven for 1 hour until risen, golden brown and a toothpick inserted in the centre comes out clean.

Step 5

Let cool in the tin for 10 minutes before lifting out onto a wire rack to cool completely. Once cold store in an airtight container. This will keep up to two weeks. (Not that you will have it that long!) Serve cut into slices, spread with softened butter, if desired.