Well I’ve been hiding, getting Christmas and 2011 out the way and embracing a health driven, yoga styley, slightly cultured new way of life. (I’m predicting this will regress somewhere around the middle of February) but for now I thought I’d start blogging again so that people can at least check I’m still alive. Turns out if you don’t have Twitter or Facebook you’ve ceased to exist.
A couple of weeks ago I’d been rooting round my dad’s house when I came across my grandma’s old recipe book. Well I say recipe book it’s more a collection of beautifully handwritten bits of paper, backs of receipts and recycled cardboard. My earliest childhood memories are of hanging out in her kitchen making stuff, apple pies with the apples from the garden, chocolate brownies, butterfly cakes… it’s definitely where I inherited my sweet teeth from and why my dad is a round shape. One staple of her cake cupboard was a fruit tea loaf, I found the recipe amongst all the leaves of paper and thought I’d have a go.

It’s a really light recipe and contains no dairy (unless you smother it afterwards with butter which is amazing but unnecessary as it’s very moist) It’s also very easy to make and very difficult to ruin.
8ozs of sultanas
2ozs of mixed peel
4ozs of soft brown sugar
8ozs Self Raising Flour
1 egg
¼ pint of tea
I bought a bag of mixed fruit by Crazy Jack Organic as it doesn’t contain any preserving nasties and just used 10ozs in total. I then soaked the fruit overnight (but an hour will do) in Earl Grey tea with the sugar dissolved in. (2 teabags squeezed in warm water) so that the fruit gets all plump and juicy. You could make it boozy by using builders tea with a slug of something alcoholic like rum.
Crack the egg directly into the fruity tea mixture and give it a stir then slowly sift the flour over the top, folding in until well mixed.
Preheat the oven to 160C and transfer mixture into a greased/lined 2lb loaf tin (or 2x 1lb loaf tins so that you can freeze one for later)
Bake for an hour and a half until golden brown. Remove from oven and leave in tin for 10 minutes then turn out on to a wire rack to cool.
And voila- a light moist spongy fruit cake just like Granny Adams used to make!
Tags: earl grey tea, sweet teeth




















