Mary’s Tea Time Cake for Recipe Clippings
We have finally eaten all the Christmas biscuits and the cake tin was looking rather bare, so I had a flip through one of my recipe clipping folders and came across Mary’s teatime cake, a recipe from the very talented and delightful Mary Berry and published in BBC Good Food magazine.
I’ve made this cake before and even blogged about it, but in case you missed it the last time I thought I’d give you another chance to enjoy the recipe. I have found it to be a remarkably good recipe, works if you soak the dried fruit overnight, but also works if you soak it for a couple of hours as I did. Mary suggests Earl Grey tea for soaking, but you can use any tea you like. You can also use any combination of dried fruit you like, I had a lot of dates, so half of my loaf is dates, the rest a mix of raisins, currants and mixed dried fruit.
Mary’s Tea Time Cake
225g/8oz soft light brown sugar
300ml/1/2 pt hot tea, made with two tea bags.
275g/10oz self-raising flour
zest of a lemon
1 large egg, beaten
1. Put the dried fruit and sugar in a bowl and pour over the hot tea.
2. Leave to soak overnight, or if you are in a hurry for two hours.
3. Heat the oven to 150C/130C fan/gas 2
4. Line a 900g/2lb loaf tin with baking parchment or use a loaf tin liner
5. Add the flour, lemon zest and beaten egg and stir with a spoon till mixed through.
6. Bake for 11/4 to 11/2 hrs or until it is well risen, firm to the touch and a skewer inserted in the centre comes out clean.
7. Leave to cool in the tin for 10 minutes then turn out onto a wire rack to cool.
8. Peel of the baking paper or liner and serve sliced with or without butter
I’m linking up to Bake of the Week at Casa Costello