75g/2¾oz raisins
75g/2¾oz sultanas
75g/2¾oz currants
300ml/½ pint tepid Earl Grey tea
250g/9oz self-raising flour
200g/7oz soft light brown sugar
1 free-range egg, beaten
1 tsp ground cinnamon
1 tsp freshly grated nutmeg
butter, for greasing
unsalted butter and apricot jam, to serve
Place the dried fruit and tea into a large bowl. Cover the bowl with a clean cloth and leave to soak overnight.
The next day, preheat the oven to 175C/325F/Gas 3.
Add the flour, sugar, beaten egg and spices to the soaked fruit and mix well.
Grease a 22cm x 10cm/9in x 5in loaf tin. Spoon the mixture into the tin.
Transfer to the oven and bake for one and a quarter hours, or until a skewer inserted into the cake comes out clean.
Serve slices of the tea loaf spread with unsalted butter and jam.
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