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Dried Fruit Loaf

MAKES 1 LOAF

450 gIllb mixed dried fruit, such ascurrants, raisins, and chopped ready-to-eat dried apricots and cherries

300 m111/2 pint/ 1'/q cups cold strong tea200 gu oz/ scan, 1 cup dark brown sugargrated rind and juice of 1 small orangegrated rind and juice of 1 lemon

I egg, lightly beaten

200 g/7 oz11-1/4 cups plain(all-purpose) flour

15 mll I tbsp baking powder0.75 ml/I/8 tsp salt

1 In a bowl, mix the dried fruit withthe tea and soak overnight.

2 Preheat a 180°C/350°F/Gas 4 oven.Line a 23 x 13 cm/9 x 5 in loaf tin(pan) with greaseproof (waxed) paperand grease the paper.

7 oven.sprinkle

7.-or 15

190°C!

inz-1 the bottomrt about 30

.hl wire rack.

3 Strain the fruit, reserving the liquid.In a bowl, combine the sugar, orangeand lemon rind, and fruit.

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4 Pour the juice from the orange andlemon into a measuring jug (cup); if thequantity is less than 250 m1/8floz/1 cup,top it up with the soaking liquid.

5 Stir the citrus juices and egg into thedried fruit mixture.

6 In another bowl, sift together theflour, baking powder and salt. Stir intothe fruit mixture until blended.

7 Transfer to the prepared tin and bakeuntil a skewer inserted in the centrecomes out clean, about 11/4 hours.Leave the loaf to stand in the tin forabout 10 minutes before turning out.Cool on a wire rack.

DRIED-FRUIT LOAF