-
1
Note that the fruit requires several hours of soaking in the tea, so plan ahead.
-
2
1.
-
3
In a large bowl, add the freshly made tea to the mixed dried fruit.
-
4
Cover and set aside for a few hours, ideally overnight, to allow all the goodness of the tea to soak into the fruits.
-
5
2.
-
6
In the morning, preheat the oven to 160 C fan-assisted and grease and line two 1-pound loaf tins with baking parchment.
-
7
3.
-
8
Add the eggs into the soaked mixed fruit, followed by the sugar.
-
9
Mix thoroughly.
-
10
4.
-
11
Add the finely ground tea leaves to the flour and incorporate before adding this into the fruit mixture.
-
12
Mix thoroughly.
-
13
5.
-
14
Pour evenly into the prepared tins and bake for 40 50 minutes or until a skewer inserted in the centre comes out clean.
-
15
Remove from oven.
-
16
6.
-
17
Leave in the tins to cool completely before turning out.
-
18
The cakes will keep for up to a couple of weeks if wrapped in baking parchment and kept in an airtight container.
-
19
Notes: 1.
-
20
Alternately you can bake this in a 900g loaf tin for 1-1/14 hours or until a skewer inserted in the centre comes out clean.
-
21
2.
-
22
Replace the finely ground tea with complementary spices such as mixed spices (pumpkin pie mixture or similar) or cinnamon in equal measure.
