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large loafEasy
Published 1977
Traditional recipes often use cold tea for mixings It gives a good flavour and makes the fruit in the bread deliciously moist. This loaf keeps well.
Measure the dried fruit and brown sugar into a large mixing basin. Pour over the cold tea and stir well with a wooden spoon. Cover the basin and leave for 12–24 hours.
Sift the flour and mixed spice on to a plate. Add the grated orange rind and lightly mixed egg to the fruit mixture and stir in the sifted flour. Mix all ingredients thoroughly and spoon into a greased and lined small (