For the cake
2 Tick Tock Organic teabags
50g currants
400g mixed dried fruit
100g dark muscovado sugar
2 tsp ground mixed spice
1 large egg at room temperature
1 tsp unsalted butter, for the tin
250g self-raising flour
½ tsp fine salt
1 tbsp runny honey, for glazing
To serve
Generous serving of salted butter per slice (optional)
Make the tea by pouring 300ml boiling water over the 2 Tick Tock Organic teabags and allow to steep for 5 mins.
Put the currants, dried fruit and sugar into a bowl big enough to take all the other ingredients later, and pour over the hot tea, squeezing the teabags well. Add the mixed spice then stir gently and thoroughly to combine and help dissolve the sugar. Then leave overnight (or for at least 6 hrs) to steep.
Once the tea/dried fruit mixture has steeped, preheat the oven to 180°C/160°C fan. Line the bottom and butter the sides of a 900g/2lb loaf tin.
Add the flour and salt to the steeped fruit in the bowl and mix. When it’s all but mixed in, beat the egg in a cup or small jug, pour into your bowl and mix again until the flour is completely mixed in.
Spoon into the buttered tin, smooth the surface, and bake for 40-50 minutes, until a skewer comes out clean.
Place the tin on a cooling rack, then brush the honey all over the top, and leave to cool in the tin. Only once it’s completely cold, remove the cake from the tin.
If you can resist the temptation to cut a slice straightaway(!), wrap with baking paper then foil and store in an airtight tin for 2 days before serving.
Best enjoyed with butter and a large cup of Tick Tock tea.
Tip allow time for the fruit to marinate overnight.
Recipe and image credit - Love Nigella/Ocado
