Easy Irish Tea Cake

1. 1

   Soak currants in the tea and add the brown sugar. Leave fruit overnight to soak.

2. 2

   Next day add the self-raising flour and the SR Flour and the lightly beaten egg.

3. 3

   Mix well with a wooden spoon and place into a greased and lined small loaf tin. I think these are also referred to as a bar tin.

4. 4

   Bake in a pre-heated moderate oven for about 1 hour. Turn out and cool.

5. 5

   Serve sliced and buttered. This loaf keeps very well for at least a week.

6. 6

   Cooking and prep time does not include overnight soaking of the currants.

* Per serving · 4 servings · Values may vary.

No additional tips available.