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Soak the dried fruit in the hot tea overnight with the orange zest. Preheat the oven to Gas Mark 3/165C/325F. Beat the egg with the sugar until light and fluffy and then add a spoonful of flour and a spoonful of the tea-infused dried fruit until all the mixture is incorporated. Transfer to a one kilo lined loaf tin. Bake for 1 hour 30 minutes until cooked. I always cover the cake half way through with a sheet of baking paper to stop it getting too dark. Enjoy with a nice hot cuppa.