Tea Brack Cake

Tea brack cake (Picture available soon) We rarely butter slices of this cake; just eat it neat. The loaves will improve in flavour if stored for up to 4 weeks in an air-tight cake tin, so it is a really useful thing to have on standby for the unexpected visitor.

For two loaves:

Place dried fruit in a bowl. Add sugar and tea; mix together, cover and leave to soak overnight.
Prepare a cool oven 325°F, 170°C, GAS Mark 3.
Grease 2 x 1lb (500g) Loaf tins.
Stir egg and marmalade into the fruit mixture; beat well.

Add the flour; mix well, then pour the mixture into the tins. Bake in the centre of the oven for 1¾ hours until well risen. Test by pressing with the fingers. If cooked, loaves should spring back, have stopped bubbling and have begun to shrink from the sides of tins.

Leave to cool in tins for 10 minutes; turn out and leave to cool completely on a wire rack. Serve sliced and perhaps buttered. (We rarely add butter ourselves).

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