Cup of tea cake

Preparation time: 20 minutes

Cooking time: 75 minutes

A fruity, moreish rich cake.

This is an old recipe from my Great Grandma that has run through our family.

Ingredients
4oz Butter or Margarine
1 Cup of tea (1 Tea bag in water)
4oz Sugar
1 Egg
½lb Sultanas
½lb Self raising flour
1tbsp of Bicarbonate of soda
1tbsp of Mixed spice

Method:

1. Preheat your oven to 180°C and grease a 7inch (18cm) cake tin and line with either greaseproof paper or a cake tin paper liner. Add 1 teabag to a mug and fill up with water, leave to brew for about 5 minutes. In a pan add your butter and melt onto a medium heat. When your butter has melted add in your fruit and tea. Bring to boil and simmer for 2 minutes.

2. Bring the pan to cool. TIP: A good way of cooling quicker is to fill your sink ¼ of the way up with cold water and place your pan in the water to cool. When your mixture is cool, take it out the water and gradually add all your dry ingredients. Add your egg into the mixture and stir well.

3. Add your mixture in your cake tin and put in the oven for 1¼ hours (75 minutes). Bake until dark brown. When your cake is done, set aside to cool before removing out of the tin.

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