This cake (an adaption of a Delia recipe) has a firm but light texture and the flavour of the tea really comes through without being overpowering.
It's also really easy to make and adapt to what you have in the cupboard to use. I've made it with walnuts, pecans, all mixed fruit, sultanas only, and it's been perfect every time.
It also keeps for about a week as well as it's got such a good amount of fruit in it. All in all, it's one of my favourite cakes to have in the house!
340g currants, sultanas and raisins
55g mixed peel
120g demerara sugar
137ml Earl Grey tea
55g pecan nuts
1 tbsp milk
225g self-raising flour
Preheat oven to 170C
Dissolve the sugar in the hot tea and add to a bowl containing the dried fruit and mixed peel. Leave for as long as you can, overnight if possible, but I've made it after 1 hr and it was fine!
Place the pecans on a baking sheet and bake in the oven for 5 minutes. Keep a close eye on them so they don't burn. After 5 mins, remove and chop roughly.
Beat the egg and milk together and add to the bowl containing the fruit and tea mixture and stir together. Add the flour and pecans and mix until well combined.
Pour cake mix into a buttered, silicon loaf tin, place onto a baking sheet and bake in the oven for 70 minutes or until a skewer inserted in the middle comes away clean.
Turn out and onto a wire rack immediately.