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by Glenda Caine

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)
  • 1 egg 
Soak the mixed dried fruit and soft brown sugar in the cold rooibos tea overnight.
The next day set the oven to 180C.
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.
Posted in recipes |
Posted by Glenda Caine
24 Aug 2010

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