A great cake to have in the tin, flavour improves, lovely chewy texture after a day or two.



1 tea bags

200ml boiled water

400g dried fruit, whatever you have available

½ teaspoon bicarbonate soda

150g malt extract

1 tablespoon of treacle

100g brown sugar

250g self-raising flour

2 eggs, beaten


Start a day ahead, add the tea bag to the boiled water in a large bowl,

add the fruit & soak overnight. Room temperature.

Next day, set the oven 170c Gas 3, line a 1kg loaf tin with non-stick paper.

Remove the tea bag from the fruit bowl, add the bicarbonate of soda and mix well.

In a small saucepan mix the malt extract, treacle and brown sugar together,

heat gently when the sugar is dissolved remove from heat and cool.

Now mix the fruit, all the soaking liquid, sugar mixture, flour and eggs together.

When everything is well mixed pour into the prepared tin, sprinkle with a

little extra brown sugar and bake for approx. 1 hour. Test with a skewer,

when it comes out clean, it’s ready. Cool in the tin.