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“Very easy to make, once made wrap in tin foil and store for a few days, this helps to moisten the cake, keeps well if wrapped in tin foil, infact improves with keeping. Made over two days”
READY IN:
1hr 50mins
YIELD:
2 tin loaf cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak the fruit and sugar in the tea overnight. The next day add second half of the above, the flour, eggs, baking powder and mixed spice, beat well.
  2. Turn into two loaf tins and bake for 11/2 hours at 160 mark 3. Then take out coat the top with honey and put back into a warm oven to dry.

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