Tea Cake from Ireland - my mam used to make this for us every Halloween, and hide coins and a ring in it for us to find. Because this 'cake' uses lots of dried fruit it really doesn't need any more sugar added to the cake batter. My Recipe here has been adapted from a few sources and changed over time. I hope you enjoy it, I always do lathered with golden Irish butter and a perfectly hot cup of tea in the afternoon.
375gMixed Dried Fruit Raisins, Cranberries, Prunes, Apricots...
250mlCold Irish TeaBlack Tea e.g. Breakfast or for an elegant touch Earl Grey or Lady Grey
1/2tspMixed Spiceor Cinnamon
1tbspBrown Sugarto sprinkle on cake before baking
Place the fruit mix in a bowl and pour over the whiskey and cold tea. Allow to soak up the liquid overnight.
Preheat the oven to 170˚C/327°/Gas Mark 3 and grease and line a 900g loaf tin. Combine the flour, baking powder and mixed spice in a mixing bowl. Make a well and break in the egg, using a wooden spoon, mix the egg with the dry ingredients. Add all the fruit mix and liquid it is sitting in and stir through the fruit mix until everything is thoroughly combined.
Spoon the wet dough into the lined loaf tin. Spinkle on top with the tablespoon of brown sugar and place in the oven on the middle shelf and bake for 1 hour. Remove from the oven and allow to cool slightly before removing from the loaf tin and placing on wire rack.
Once cool if you can resist and have time, cover in cling wrap and tin foil and allow to sit for 1-2 days before cutting into it. If you can't wait then Serve in slices spread with a Golden Irish butter and good cuppa!
In Italy you can find fairly decent Golden Irish Butter in ALDI supermarkets.