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1
The day before you intend to cook this recipe, place all the fruit and the mixed peel into a large mixing bowl.
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2
In a medium bowl or large heat proof jug, measure out 275ml of boiling water.
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3
Jiggle the tea bag around in the water until you have a nice, strong brew.
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4
Add the sugar to the hot tea and stir until sugar is dissolved.
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5
Pour tea/sugar mixture over the fruit.
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6
Cover and leave overnight.
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7
The next day, set the oven to 170C/325u00b0F.
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8
Grease two 450g/1lb loaf tins and line the base and sides with baking paper- also known as baking parchment or silicone paper.
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9
Add the chopped walnuts to the fruit mixture.
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10
Break the egg into a small dish, add the milk, and beat lightly.
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11
Add the egg mixture to the fruit mixture.
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12
Sieve the flour into the fruit mixture then mix well, using a wooden spoon- the mixture may seem dry at first, but keep mixing and it will come together.
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13
Using a large serving spoon, divide the mixture evenly between the lined loaf tins, then smooth the tops with the back of a spoon.
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14
Place on the centre shelf of the oven and bake for 1 1/4- 1 1/2 hours until a skewer, pushed through the centre of the cake, comes out clean.
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15
Be careful not to overcook- test after 1 1/4 hours.
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16
Remove cakes from oven and turn out immediately to cool on a wire rack.
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17
Serve warm or at room temperature, sliced and buttered.
