1. The day before you intend to cook this recipe, place all the fruit and the mixed peel into a large mixing bowl. 2. In a medium bowl or large heat proof jug, measure out 275ml of boiling water. 3. Jiggle the tea bag around in the water until you have a nice, strong brew. 4. Add the sugar to the hot tea and stir until sugar is dissolved. 5. Pour tea/sugar mixture over the fruit. 6. Cover and leave overnight. 7. The next day, set the oven to 170C/325°F. 8. Grease two 450g/1lb loaf tins and line the base and sides with baking paper- also known as baking parchment or silicone paper. 9. Add the chopped walnuts to the fruit mixture. 10. Break the egg into a small dish, add the milk, and beat lightly. 11. Add the egg mixture to the fruit mixture. 12. Sieve the flour into the fruit mixture then mix well, using a wooden spoon- the mixture may seem dry at first, but keep mixing and it will come together. 13. Using a large serving spoon, divide the mixture evenly between the lined loaf tins, then smooth the tops with the back of a spoon. 14. Place on the centre shelf of the oven and bake for 1 1/4- 1 1/2 hours until a skewer, pushed through the centre of the cake, comes out clean. 15. Be careful not to overcook- test after 1 1/4 hours. 16. Remove cakes from oven and turn out immediately to cool on a wire rack. 17. Serve warm or at room temperature, sliced and buttered. ---------------------------------------------------------------------------
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