What you’ll need

  • 6oz currants
  • 6oz sultanas
  • 8oz dark soft brown sugar
  • ½ pint hot tea
  • 2 cups self raising flour
  • 1 egg, beaten

How to bake

Put the fruit and sugar in a bowl and pour over the hot tea. Stir well, cover and leave to stand overnight.

Grease and line a large loaf tin.

Heat the oven to 150C / Gas mark 2

Stir the flour and egg into the fruit, mix thoroughly and pour into the tin.

Bake in the oven for 1 hr 45 mins  or until the cake has risen and shrunk away from the sides of the tin. Turn out and leave to cool on a wire rack. Slice and serve with butter.

Our thanks to Jean Mills (Forever Manchester) for allowing us to use their recipe here.
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