Irish Tea Cakes

You won't believe how simple it is to make these delicious fruit cakes! Just remember to soak the fruit the night before, ready for a couple of minutes mixing in the morning. This recipe makes two cakes - don't halve the recipe, believe me, you'll want to eat both. If not, eat one and freeze one for later. This recipe is adapted from Irish food writer, Delia Smith's, Irish Tea Bread. (Preparation time does not include soaking fruits overnight.)

• Ready In: 1 hr 25 mins
• Yields: 2 cakes

Ingredients

• 225  g raisins
• 110  g currants
• 350  g sultanas
• 110  g  mixed peel (candied peel)
• 225  g demerara sugar (or raw sugar)
• 1  tea bag (your favourite variety)
• 110  g walnuts, roughly chopped
• 275  ml boiling water
• 1  large egg, at room temperature
• 2  tablespoons milk
• 450  g self-raising flour

Directions

1. The day before you intend to cook this recipe, place all the fruit and the mixed peel into a large mixing bowl.
2. In a medium bowl or large heat proof jug, measure out 275ml of boiling water.
3. Jiggle the tea bag around in the water until you have a nice, strong brew.
4. Add the sugar to the hot tea and stir until sugar is dissolved.
5. Pour tea/sugar mixture over the fruit.
6. Cover and leave overnight.
7. The next day, set the oven to 170C/325°F.
8. Grease two 450g/1lb loaf tins and line the base and sides with baking paper- also known as baking parchment or silicone paper.
9. Add the chopped walnuts to the fruit mixture.
10. Break the egg into a small dish, add the milk, and beat lightly.
11. Add the egg mixture to the fruit mixture.
12. Sieve the flour into the fruit mixture then mix well, using a wooden spoon- the mixture may seem dry at first, but keep mixing and it will come together.
13. Using a large serving spoon, divide the mixture evenly between the lined loaf tins, then smooth the tops with the back of a spoon.
14. Place on the centre shelf of the oven and bake for 1 1/4- 1 1/2 hours until a skewer, pushed through the centre of the cake, comes out clean.
15. Be careful not to overcook- test after 1 1/4 hours.
16. Remove cakes from oven and turn out immediately to cool on a wire rack.
17. Serve warm or at room temperature, sliced and buttered.