- 350g mixed dried fruit (chopped dried cherries, apricots, sultanas, raisins, dried dates)
- 50g demerara sugar
- 10g Cocoa powder
- 50g dark muscovado sugar
- 150ml cold Yorkshire tea
- 215g self-raising flour
- 1 large free range egg, beaten
- pinch of ground cinnamon,
- pinch of ground nutmeg
Put the dried fruit, both sugars and the cold Yorkshire tea into a bowl, stir cover and leave overnight. The fruit will absorb all the tea.
Preheat the oven to 200ºC, fan 180ºC, gas 6
Grease a 7cm-deep 10 x 21cm loaf tin and line it with baking paper.
Add the flour, cocoa powder pinch of ground cinnamon, nutmeg and egg to the fruit and mix thoroughly.
Pour the mixture into the prepar tin and spread it out evenly.
Bake for 35-40 minutes or until a skewer inserted into the centre of the cake comes out clean.
Leave to cool in the tin for a few minutes, then turn out on to a wire rack to cool completely.
Wrap in baking parchment and kept in an airtight container and this will keep for up to a couple of weeks.
Serving tip: Spread the tea loaf with butter or serve with a piece of, crumbly Wensleydale cheese.