I enjoy making any recipe where soaking of fruit is involved, be it an alcoholic bath for Christmas cake fruits or – as in this instance – tea. Each time I pass the bowl I cannot resist tinkering with it; carefully mixing the fruit to ensure each sultana and raisin gets a chance to soak and absorb the flavours. What is unusual in this recipe is that you add the sugar at this stage too – I’d not seen that before. The only thing to be aware of with this recipe is the soak time i.e. you need to start it a day before you wish to make it. Other than that, it’s a doddle!
If you’ve read my blog for any length of time you will know my only rule for buttering a slice of fruit loaf: the butter has to be thick enough that you leave teeth marks in it when you take a bite. If your dentist couldn’t identify you from the impression you have left in the slice of fruit loaf then you need to reconsider your approach to buttering.
250g caster sugar
375ml cold tea – any tea you like!
500g self raising flour
1 teaspoon mixed spice
1 teaspoon grated nutmeg