1. Weigh out the currants and raisins and place into a large bowl. Pour on the hot tea, cover the bowl with plastic wrap and leave to steep for 12 hours or overnight. 2. The next day, the fruit will be very plump and juicy looking. Some tea will still remain in the bowl which is fine. 3. Grease a 2 lb. loaf tin and preheat the oven to 150°C / 300°F. 4. Cut the cherries into halves or thirds, depending on size, and add to the soaked raisins along with the sugar and spice. Stir until mostly dissolved. 5. Add the eggs and mix well until evenly combined. 6. Scatter the flour over the surface of the mixture. Using a wooden spoon, start at the centre of the bowl and beat the flour into the mixture, working your way out towards the edge until everything is well incorporated. 7. Pour the batter into the prepared tin and bake for 1 hour and 30 to 40 minutes until golden brown on top and a skewer inserted in the middle comes out relatively clean (it may still be sticky if you hit a raisin). 8. Allow to cool for 15-20 minutes in the tin before turning out onto a wire rack to cool completely. ---------------------------------------------------------------------------
Nutrition
Ingredients
