Total Time
Prep 12 hrs
Cook 1 hr

I found this recipe in a Twinings Tea advertorial and thought it sounded interesting, posted here for safekeeping!


  1. Soak fruit in the prepared tea overnight.
  2. When ready to bake, preheat oven to 150.C and grease & line a 20cm sqyare cake pan.
  3. Stir brandy & sugar into fruit mixture until dissolved and then stir in the eggs.
  4. Gradually fold in flour and spice and combine until mixture is smooth.
  5. Pour into a pan & bake for one hour.
  6. Remove from oven & cover with foil and bake for a further 30 minutes.
  7. Set aside to cool for approx 30 mins before turning out onto a cooling rack to cool completely.
  8. Store for 24 hours before slicing.
  9. Serve with butter & a cup of tea.
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I baked this for afternoon tea today, everyone enjoyed it. Just a couple of changes: I only had currants, dried cherries and some mixed peel. I soaked the fruit in a strong chai tea. A fruity/spicy sweet bread. This was made for the Irish session of the Virtual Culinary Cruise: British Isles & Ireland.

Sri S. September 13, 2009