Earl Grey fruit loaf
Candied Mixed Peel
50 g, chopped
50 g, roughly chopped
Tea, All Types
2 bag(s), Earl Grey made with 150ml boiling water
Calorie controlled cooking spray
Egg, whole, raw
2 large, raw
White Self Raising Flour
1 teaspoons, level
1 zest(s) of 1, grated
- Put the raisins, sultanas, candied peel and glacé cherries in a large mixing bowl. Reserve 1 teaspoon of the sugar, then stir the rest into the tea until dissolved and pour over the fruit. Stir to combine, cover with a cloth and leave to soak for 2-3 hours, or preferably overnight in the fridge.
- Preheat the oven to 170°C, fan 150°C, gas mark 3. Mist a 900g nonstick loaf tin with cooking spray and line the base and sides with baking paper. In a small bowl, whisk the eggs and add to the soaked fruit. Sift in the flour and cinnamon, add the orange zest and 50ml water and stir to combine.
- Pour the mixture into the lined loaf tin and smooth the surface, then sprinkle over the reserved Demerara sugar. Bake in the centre of the oven for 1 hour 10 minutes or until the top of the cake feels springy and a skewer inserted into the centre of the cake comes out clean.
- Remove from the oven and turn out onto a wire rack. Leave to cool, then cut into 12 slices.