Very fruity Irish tea cake

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   Recipe by: Delia Smith

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   I find its always best to start this the night before.

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   All you do is place the fruits and Peel in a bowl, then dissolve the sugar in the the hot tea and pour this over the fruits.

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   Then cover with a cloth and leave to soak - as the fruits absorb the tea they become plump and juicy.

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   When you are ready to make the cake, preheat the oven to 170C then place the pecans on a baking tray and pop them in the oven.

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   Give them 8 minutes to toast but put a timer on as the burn very easily.

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   After they have cooled roughly chop the nuts.

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   Now whisk the egg and add it to the fruits along with the toasted nuts and sifted flour.

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   Give everything a thorough mixing.

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    Add a tablespoon of milk and if the mixture still feels stiff, stir in another.

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    Spoon the mixture into a prepared loaf tin and level with the back of a spoon.

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    Bake on the lower shelf of the oven for 1 hour 10 minutes until it feels springy in the center.

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    When it comes out of the oven turn it out onto a wire rack to cool.

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    Serve it cut in thick slices spread generously with butter.

* Per serving · 4 servings · Values may vary.