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Easy Irish Tea Cake

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“Currants are soaked overnight in cold tea overnight and then cooked into a simple cake. Great with a cuppa. Simple and no mix-master needed I haven't tried to make this recipe with gluten free flour as yet.”
READY IN:
1hr 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak currants in the tea and add the brown sugar. Leave fruit overnight to soak.
  2. Next day add the self-raising flour and the SR Flour and the lightly beaten egg.
  3. Mix well with a wooden spoon and place into a greased and lined small loaf tin. I think these are also referred to as a bar tin.
  4. Bake in a pre-heated moderate oven for about 1 hour. Turn out and cool.
  5. Serve sliced and buttered. This loaf keeps very well for at least a week.
  6. Cooking and prep time does not include overnight soaking of the currants.

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