One of my mother’s recipes, this fat-free Welsh teabread is usually served sliced and spread with butter though I prefer cream cheese or crème fraîche, both of which complement the fruity sweetness of the loaf. Note that the dried fruit is first steeped in tea for 6–8 hours.
Measure the dried fruit and sugar into a mixing bowl and pour over the hot tea. Stir well and set aside for 6–8 hours or overnight. Add the remaining ingredients to the mixing bowl and stir until well combined. Pour the mixture into the prepared loaf tin.
Bake in the preheated oven until a wooden skewer comes out clean from the center. Cool in the tin for 5 minutes then turn on to a wir