- 1 tea bag
- 200g sultanas
- 100g dried apricots, chopped
- 175g soft brown sugar
- 2 medium eggs, beaten
- 225g wholemeal flour
- 1 tsp baking powder
- 1 tsp mixed spice
Soak the tea bag in 300ml boiling water and steep for 5 minutes. Add the fruit and soak for 2-3 hours. Preheat the oven to 180oC, gas mark 4.
Grease and base line a 1kg loaf tin. Mix the sugar and eggs into the fruit mixture.
Mix the flour, baking powder and mixed spice together and stir into the fruit mixture. Spoon into the prepared tin and bake for 45-50 minutes or until firm to touch and a skewer comes out clean.
Allow to cool slightly before removing from the tin.