Yorkshire Brack Cake

INGREDIENTS:

  • 225g self raising flour
  • 80g dark brown sugar
  • 1 medium egg-beaten
  • 150ml strong black tea
  • 30g dried currants
  • 140g mix of dried raisins and/or dried sultanas
  • 50g glace cherries, chopped
  • 50g mixed peel, chopped

NOTE: No fat is added to this cake

METHOD:

  • Preheat the oven to 180C/350F/gas mark 4.
  • Grease a 1lb loaf tin and line it with parchment paper, or used a pre-formed loaf tin liner.
  • In a large bowl, mix together the dried fruit and mixed peel, add the hot tea, then cover and leave (at least 2 hours, or overnight if possible) so the fruit becomes plump.
  • Drain the fruit (reserve the liquid).
  • Add the chopped cherries to the soaked fruit and mix in.
  • Add the self-raising, sugar and beaten egg to the fruit mix, and gently mix together. If the mixture looks too dry, stir in a little of the reserved liquid.
  • Spoon the mixture into the loaf tin, put in the oven (middle shelf) and bake for 1hr, until a skewer inserted into it comes out clean. HINT: KEEP AN EYE ON THE CAKE To stop the fruit on top of the cake from burning, shield the top with parchment paper or foil for the last 30 to 40 minutes.
  • Leave to cool in the tin for about 10 minutes before transferring to a wire rack to cool completely.

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