This is a very traditional Welsh loaf, packed with currants and properly moist and tasty!
Believe it or not, its practically fat free as it has no butter or oil! All the moist aspect of the cake comes from the enriched fruit and tea…so even more reason to slice as a big doorstop, warm with lashings of butter 🙂
Recipe: (I always use the BBC food recipe – which is below)
- 450g/1lb dried mixed fruit
- 250g/9oz brown sugar
- 300ml/½ pint warm black tea
- 2 tsp mixed spice
- 450g/1lb self-raising flour
- 1 free-range egg, beaten
In a large bowl soak the fruit and sugar in strained tea and leave overnight.
Next day preheat the oven to 170C/325F/Gas 3. Line a 900g/2lb loaf tin with baking parchment.
Mix the remaining ingredients into the fruit mixture and beat well.
Pour the mixture into the loaf tin and bake the oven and bake for 1½ hours or until a skewer inserted into the middle comes out clean.