Yorkshire Tea Loaf With Mixed Spice, Cherries And Raisins

1. 1

   Weigh out the currants and raisins and place into a large bowl. Pour on the hot tea, cover the bowl with plastic wrap and leave to steep for 12 hours or overnight.

2. 2

   The next day, the fruit will be very plump and juicy looking. Some tea will still remain in the bowl which is fine.

3. 3

   Grease a 2 lb. loaf tin and preheat the oven to 150u00b0C / 300u00b0F.

4. 4

   Cut the cherries into halves or thirds, depending on size, and add to the soaked raisins along with the sugar and spice. Stir until mostly dissolved.

5. 5

   Add the eggs and mix well until evenly combined.

6. 6

   Scatter the flour over the surface of the mixture. Using a wooden spoon, start at the centre of the bowl and beat the flour into the mixture, working your way out towards the edge until everything is well incorporated.

7. 7

   Pour the batter into the prepared tin and bake for 1 hour and 30 to 40 minutes until golden brown on top and a skewer inserted in the middle comes out relatively clean (it may still be sticky if you hit a raisin).

8. 8

   Allow to cool for 15-20 minutes in the tin before turning out onto a wire rack to cool completely.

* Per serving · 4 servings · Values may vary.