This is an old Welsh recipe that people still make. My grand-daughter made one just after Christmas and it was delicious and full of fruit.
I particularly liked it sliced and buttered with a mug of tea. You can use any dried fruit you like but we used currants and sultanas, it does not use any butter in the cake.
You will need:
- 8 oz Dried fruit soaked overnight in 8 fluid ounces of warm tea.
- 9 oz Dark Brown Sugar
- 8 oz Self Raising Flour
- 1 Egg beaten
Greased 1 lb loaf tin. Oven 150 C 300 F or gas mark 2
Soak the fruit overnight and combine all the dry ingredients together with the fruit and the well beaten egg. Pour into the loaf tin and bake for approx 1 and a half hours. Leave to cool in the tin and then turn out onto a wire rack.
Store in an airtight tin when cold and enjoy a slice whenever you feel like it. – JAB