RECIPE
Makes a two pound cake
Ingredients
275g mixed fruits
75g glaced cherries, halved
425ml freshly made Yorkshire tea, two tea bags
75g brown soft sugar
2 eggs, beaten
1tsp mixed spices
270g self-raising flour, sieved
Preparing the fruits the night before
1. Measure out the boiling water into a large mixing bowl.
2. Add two or more tea bags leaving to stew for five minutes.
3. Remove and squeeze dry the tea bags before adding to the mixed fruits to steep for 12 hours or overnight. Cover with cling film to prevent drying out.
4. The next day the fruits will be very plump and juicy looking. Some tea will remain in the mixing bowl which will be fine.
Method :
1. Prepare a 2lb loaf tin with baking parchment.
2. Preheat the oven 150c / gas mark 2, very low heat.
3. Prepare the cherries and add to the soaked plump fruits along with the sugar and mixed spices. Stir well until dissolved.
4. Add the beaten eggs and mix in well until evenly combined.
5. Scatter the flour over the surface of the mixture and using a wooden spoon fold and stir in well to incorporate all the batter.
6. Pour the mixture into the prepared tin and bake for 90 minutes until golden brown, with a skewer coming out relatively clean (it may still be sticky if you hit a raisin).
7. Allow to cool in the tin for 20 minutes before turning out onto a cooling rack.
Baker Mike’s Baking Tips
* Guinness also be a great substitution to Yorkshire Tea if you are looking for a deeper flavour.
* If you don't own a 2lb loaf tin divide the mixture into 2 x 1lb tins or suitable tins of your own.
* Don't be put off with the long baking time, it really doesn't use much power being baked on such a low heat.
* Tea bread will keep a good few weeks in an airtight container.
* Always use the best ingredients you can afford in any of your baking, it will make a difference.
* Tea bread is best eaten with best butter spread on each slice.
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