Black Tea Fruitcake

This recipe uses beremeal flour from Barony Mill (https://baronymill.com/shop/?sfw=pass1665394715) but feel free to substitute with more self rising if you can't get hold of bere. You do need to start this recipe the night before you want to eat the cake, as the raisings require soaking.

Ingredients:

• 300ml hot black tea

• 245g raisins

• 200g butter

• 200g dark brown sugar

• 300g self rising flour

• 100g beremeal flour

• 2 tsp baking soda

• 1 tsp mixed spice

• 1 tbsp honey

• 4 eggs

• 2 apples, grated

• 70g walnuts, crushed

Method:

1. Soak the rasins in the hot tea overnight. You can use plain black tea here, or a spiced blend if you prefer. I used the Algerian Coffee House's Soho Blend available here https://algeriancoffeestores.com/collections/soho-blends/products/soho-spice-blend.

2. The next day, whisk the sugar and butter together until fluffy.

3. Start whising in the eggs, one by one until they are all incroporated.

4. Sift in the flours, soda and mixed spice.

5. Mix in the honey, apples, tea soaked raisins and walnuts into a smooth batter.

6. Pour into a parchemnt lined cake tin and bake at 200 degrees C for 20 minutes.

7. Turn the heat down to 150 degrees and contunie baking for another 1 hour 20 minutes.