Ingredients
- 8 oz whole-wheat self-raising flour (or white self-raising flour) (225g)
- 6 oz demerara sugar (175g)
- 6 fl oz cold tea (170ml)
- 8 oz sultanas (225g)
- 1 egg (size 1)
- pinch of salt
Method
- Begin by placing the sultanas in a basin and pouring the cold tea on them, then leave
them to soak for about five hours, or, preferably, overnight. After soaking, the sultanas
will have become large, plump and juicy.
- Pre-heat the oven to gas mark 4 (350oF) (180oC).
- Grease a 2lb (900g) loaf tin.
- Stir the flour, salt and sugar into the sultana mixture.
- Beat the egg and stir this in too. Don’t worry about the absence of fat in this
recipe because with the high fruit content it does end up a very moist cake.
- Now spoon the mixture into the prepared tin, spread it out evenly and bake the cake on
the middle shelf of the oven for about 1 hour. Then leave it in the tin for 10 - 15
minutes before turning out. Cool and store in a tin till needed and serve in slices spread
with butter.
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