Tea Brack

In this video, Paula creates a rich fruit cake made using dried fruit soaked in strong tea. This version adds a wee dram of whiskey.

Recipe

Metric	Imperial
350 g dried fruit (any mix of sultanas, cranberries, raisins, dates or dried apricots) soaked in a mug (330 ml) of hot tea with a nip of whiskey (optional) for 4 or 5 hours or overnight 225 g soft brown sugar 1 egg 275 g self-raising flour 1 tsp mixed spice ½ tsp nutmeg	12 oz dried fruit (any mix of sultanas, cranberries ,raisins, dates or dried apricots) soaked in a mug (11 fl oz) of hot tea with a nip of whiskey (optional) for 4 or 5 hours or overnight 8 oz soft brown sugar 1 egg 10 oz self-raising flour 1 tsp mixed spice ½ tsp nutmeg

Pre-heat the oven to 180°C/350°F (fan 160°C/320°F) gas mark 3.
Add the soaked fruit and brown sugar to a mixing bowl. Stir well.
Add the egg and beat together.
Add the flour and spices and stir until no traces of flour can be seen.
Pour the mixture into a buttered loaf tin and cook for 1 hour or until a skewer comes out clean. Leave to cool in tin.
Slice the tea brack and serve with butter.