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.
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