• 160g / 1 cup dried fruit (currents and cranberries work well together)
  • 250 ml / 1 cup tea (I like to use Earl Grey)
  • 250g / 1 cup caster sugar
  • 250g / 2 cups self-raising flour
  • (optional) 1 tsp ground ginger


  • 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.

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