English Tea Loaf

Instructions

1. Soak the fruit
   In a large bowl, combine the dried fruits with the hot tea. Cover and leave to soak overnight or for at least 4 hours until the fruit has absorbed most of the liquid and become plump.
2. Prepare the batter
   Preheat the oven to 160°C (140°C fan, Gas Mark 3). Grease and line a 2lb (900g) loaf tin with baking parchment. Add the brown sugar and beaten egg to the soaked fruit mixture and stir well.
3. Mix the dry ingredients
   In a separate bowl, sift together the self-raising flour, mixed spice, and cinnamon. Add the orange zest and mix. Fold this dry mixture into the fruit mixture until just combined - don't overmix.
4. Bake the loaf
   Spoon the batter into the prepared loaf tin and level the surface. If using, sprinkle the demerara sugar over the top. Bake in the preheated oven for 1 hour to 1 hour 15 minutes, or until a skewer inserted into the center comes out clean.
5. Glaze and cool
   If glazing, warm the honey or golden syrup slightly and brush over the top of the loaf while it's still warm. Allow the loaf to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing.