I live in Cheshire UK which borders one of my favourite & one of the most beautiful places in the world...North Wales...I love the culture and adore the simple food using the best local or store cupboard ingredients. This recipe is so very similar, well almost the same as to the Irish 'Brack' which was my Irish Dad's favourite bake. As it starts to stale ... just toast it as you would bread... it's delicious for breakfast or afternoon tea either way.
If you like fruited cakes that are not heavy in fats then this could be the one for you. The moistness of the cake comes from pre-soaking the fruit overnight in strong hot tea. It keeps it so very moist fo a day or two... on keeping add a little spead of butter or it's delicious toasted.
ps I have the yeasted version on this blog too
For the recipe:- if you are baking in cups & spoons please follow my conversion charts available on this blog Easy Conversion Charts
Ingredients
175g /6oz Sultanas or raisins
175g /6oz currants
110g 4oz brown sugar ( I used soft brown muscavado)
300ml or 10 fl oz of really hot strong tea
275g/ 10 oz self raising flour
a good grating of nutmeg
½tsp cinnamon
½tsp sea salt
one large beaten egg
the night before you bake ....soak the sultanas, currants and sugar in the hot tea. If you're in a hurry...put the fruit and tea in a saucepan...bring it to the boil...then leave until it cools... it's ok to go if it's at blood temp.
Grease and line a 2lb loaf tin with baking parchment
On the day,
Heat the oven to 150c/300f/gas mark 2
Sieve together the flour, spices and salt
Add the fruit and the egg, mix to combine
Pour into the prepared tin
Bake for around 1 hour and 15 mins...insert a skewer.. if it comes out clean it's baked...if not leave fo a little while until it's done
Leave to cool in the tin for 15 minutes then turn out onto a cooling tray.
It's ready to slice when completely cooled or better still ... the day after baking.
I used to make this a lot when my daughter was little. Lost the recipe a long time ago though, so it's really nice to come across this one - makes me want to bake it again! I do remember the recipe I had, said to brush warmed honey over the top of the loaf, once it was out of the oven. Also, I quite often used Earl Grey tea to soak the fruit in, which gave it a lovely flavour.
ReplyDeleteLove the idea of Earl Gray tea Roseleanor...I bet it adds such a lovely flavour to the cake
DeleteCan you bake this in your bread maker? I would imagine you would use the quick breads setting? But what order do the ingredients need to go in?
ReplyDeleteI don't have a breadmaker so I'm not at all sure how you would go about making it... sorry I can't be of any help this time x
DeleteCan you bake this in your bread maker? I would imagine you would use the quick breads setting? But what order do the ingredients need to go in?
ReplyDeleteI so wish you shipped, my luv! You just make the most amazing creations. And, I know this cake stays moist and delicious for days!! xoxo
ReplyDeleteJust wish you lived closer Ally, couldn't we have a ball ♥
DeleteI'm not sure if I've had this specifically but it sounds like a few things I had as a child (grew up in Scotland) so I can imagine it's delicious.
ReplyDeleteIt's light and delicious Caroline I'm sure you'd love it
DeleteI'll take a slice with cup of coffee.
ReplyDeleteYou'd be more than welcome Christine ♥
DeleteThis looks phenomenal, Doreen! I love the fact that no butter or oil is included in the cake! Will definitely be on my to do list!Pinning to try later. Thank you for sharing!
ReplyDeleteThank you so much Hadia, it's such an easy go to recipe that takes no time at all to prepare♥
DeleteOh wow! This looks sooo good, I want some right now! YUM!!
ReplyDeleteThank you Deanna, I wish I could share a slice or two with you over coffee ♥
ReplyDeleteDo you drain the raisins and currants before adding them or include the tea that hasn’t been soaked up?
ReplyDelete