Perfect on its own, as part of a nutritious packed lunch or with a wedge of creamy blue cheese. Like most baking it freezes well so I double this recipe, make slabs in large Swiss roll tins and cut in fingers. You can bake in a loaf tin if you prefer but cook for longer.
| Servings |
| 1 tray |
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Perfect on its own, as part of a nutritious packed lunch or with a wedge of creamy blue cheese. Like most baking it freezes well so I double this recipe, make slabs in large Swiss roll tins and cut in fingers. You can bake in a loaf tin if you prefer but cook for longer.
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Ingredients
- 125 g butter
- 100 g soft brown sugar
- 25 g muscovado sugar
- 225 g plain flour
- 2 tsps baking powder
- 4 free range eggs
- 1 tsp cinnamon
- 400 g mixed dried fruit
- a pot of Brodies tea strong and aromatic
- flaked almonds for decoration
Servings: tray
Instructions
- Prepare a pot of tea and pour over a bowl of dried fruit. Infuse overnight if possible.
- Line a baking tray and pre heat oven to 170 C.
- Beat butter and sugar then gradually add remaining ingredients apart from fruit.
- When cake mix is glossy and a dropping consistency, fold in drained fruit. Add a little of tea if necessary so the mix is a good ‘dropping consistency.’
- Spoon into lined cake tin and scatter with almonds. Bake for half an hour and test cake with a metal skewer. The skewer should come out clean, not sticky and cake should be well risen and set.
Recipe Notes
Brodies delicious teas & coffees are blended and roasted in East Lothian.