This is a cross between an Easter bun and a fruit cake. It is delicious served warm from the oven or sliced thinly with butter.
300g mixed dried fruit
90g soft brown sugar
1 cup of cold rooibos, or Ceylon tea
240g self-raising flour (use brown self-raising if you want a nuttier cake)
Soak the mixed dried fruit and soft brown sugar in the cold rooibos tea overnight.
The next day set the oven to 180°C.
Grease and flour and line a loaf tin 20 x 12 x 7cm.
Mix flour and egg thoroughly into fruit/sugar/tea mixture and add a bit more water, if necessary, to form a dropping consistency.
Bake for about two hours – covering the top for the last half hour if it gets too brown.
This cake keeps well and can be put in the freezer.