This cake is very adaptable and hard to get wrong (I'm terrible at cake-baking but this always seems to work!). It's a great way to use things up and having a slice of cake and a cup of tea mid afternoon adds some structure to your day in these strange times. And it's just very satisfying to bake.
You will need a loaf tin. It may fit into other cake tins but I only have on tried putting it in a loaf tin. Feel free to improvise.
Ingredients:
A tea bag (any black tea, earl grey, lapsang souchong....Tetley, or go wild with apple and cinnamon or similar)
About a mug of any combination of dried fruit (raisins, mixed fruit, sultanas, dates, apricots..whatever you have)
100-150g sugar depending on how sweet you like things or how much sugar you have
2 eggs, beaten (use egg replacement if vegan or have no eggs)
225g flour (wholemeal, plain white, a mixture, whatever you have...)
1tsp baking powder
1tsp spice (mixed spice or cinnamon but this is optional)
Make a mug of tea (no milk), brew for 5 mins, pour into a bowl with the mug of fruit and leave for 2 hrs.
Preheat oven to 180C.
Mix sugar and eggs together. Stir in the fruit and tea and then the flour, baking powder and spice.
Grease your tin (even just with veg oil if that's all you have to hand) and spoon the mixture in.
Bake on the middle shelf of the oven for about 45mins or until a knife comes out clean when you poke it.
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