I have a calendar – a nice page per month planner hanging in my house….and I am useless at remembering to put things on it or change the month! I went to it this week and realised it was still on March – oops! Why am I talking about a calendar on a food blog? Because it’s a baking calendar I got with the BBC Good Food magazine at the end of last year, and I have just made the March recipe because it looked so nice.
The description said “This old fashioned tea loaf is lovely and moist despite being fat-free. Eat plain or spread with butter with a pot of tea. It’s a perfect treat for a rainy afternoon. ” When I looked outside it was most definitely raining……sideways……so I decided it was the right recipe for the day.
To make this you will need:
- 250g sultanas
- 100g mixed peel
- 140f light muscovado sugar
- 300ml hot black tea made with 2 bags
- 300g self-raising flour
- 1 large egg, beaten
Put the sultanas, mixed peel and sugar into a bowl and pour over the tea. This needs a quick stir and then to be left covered to soak overnight.
The next day, you will need your oven set at 150 degrees (or 130 degrees for a fan oven). To finish your cake just put the flour and egg into the fruit-tea mixture and stir to bring everything together into an even cake batter. This needs to go into a loaf tin (the recipe suggests a 900g loaf tin) which has been greased and lined with a wide strip of baking parchment.
Bake for between 90 and 105 minutes until a skewer comes out clean, leave to cool in the tray for about 10 minutes, and then transfer to a wire rack to finish cooling.
Yum!!! I have to admit I made this with caster sugar instead of light muscovado as that’s all I had in the house at the time but it was still delicious. I think it’s moist enough without butter but I may try it later just incase I’m missing out by eating it plain! I usually run a mile from fat free cakes but this one tastes indulgent and rich like a cake should and doesn’t feel like a fat free cake to me!