BARA BRITH.

6300g dried mixed fruit sultanas, raisins, currants, candied peel)
300ml strong hot tea 
100g dark brown muscovado sugar 
250g self-raising flour 
1 Large egg 
1 tsp baking powder
1 tsp mixed spice 

Pre heat the oven to Gas mark 4 (180ºc— 350ºF).

Line a 900g loaf tin with bakewell paper.

Put the dried fruit in a bowl and pour over the tea, mix in the sugar and stir well to dissolve. Leave to soak for at least 6 hours or overnight. 

Next day, sift the flour and spice into the soaked fruit (no need to drain the tea) and stir in the egg. Blend well together. 

Pour the mixture into the loaf tin and bake for approximately 1 hour until the cake has risen and cooked through.

Remove from tin and leave to cool on a rack. For best result store for 2 days before eating. Serve sliced with butter.  .