- STEP 1
Put the dried fruit and tea in a bowl and leave to soak for a few hours. I usually do this the night before or in the morning before work.
- STEP 2
Pre-heat the oven to 150°C, or 180°C if your are not using a fan assisted oven.
- STEP 3
Add the sugar and flour to the tea and fruit mix, and the ground ginger if you choose to include it. Stir well until thoroughly combined.
- STEP 4
Scoop the mixture into a greased 2lb loaf tin and bake for 45 minutes to an hour.
- STEP 5
If you prick the cake with a cocktail stick and it comes out clean, it is ready. Leave the loaf to cool in the tin for at least 20 minutes. After that, run a knife along the outer edge of the loaf to loosen it and tip it onto a cooling rack.