This Tea loaf is a Bara brith without yeast – a more modern version of the Welsh cake. The result is a wonderfully moist cake that stays good for days and only gets better with time. It is heavenly when spread with some good butter. This cake is a favourite with my family and friends.
Put the currants and raisins in a large bowl. Pour in the hot tea and leave to soak overnight.
Add the flour, sugars, mixed spice, candied peel, baking powder and egg to the bowl of soaked currants and raisins and mix well. Spoon into the tin.
Serve the loaf with butter.
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