RAISIN LOAF

This one is out of my recipe collection, although I suspect it’s a recipe that Mum gave to me.  As you can see I typed it up and stuck it in my book with cellotape, which now makes it a bit hard to read. If you’re having trouble it’s simply:  1 cup cold tea, 1 cup raisins, 1 cup caster sugar.  Soak for 1 hour.  Add 2 cups Self Raising Flour, beat well cook for 1 hour in mod oven – 180oC.  When it’s cool you slice and butter it – quick and tasty.

BOILED FRUIT CAKE with Cold Tea

I always marinate the fruit for my Christmas Cake in brandy and then slosh a bit more onto the cake hot from the oven.  It makes a wonderfully rich cake which is great at Christmas, but is a bit too rich for other times of the year.  This recipe has a great tip to substitute the brandy with cold tea. I’ve turned a failed Christmas Pudding into a cake by doing that, but this is the recipe I’ve come across that suggests using it from the beginning.

boiled-fruit-cake-with-cold-tea

FRUIT LOAF

The first Christmas cake I made was a total disaster.  When I cut into it I discovered that it was still raw in the middle and totally inedible.  I’d only been married a few months so of course the first thing I did was ring my Mum to find out what could be salvaged.  Mum calmly told me not to panic, to put the cake in a mixing bowl, squash it all up and then pour in a cup of cold tea.  Once it was all mixed through to then put it in a pudding bowl and cook it like a Christmas pudding and lo and behold it worked.

When I found this old recipe in Mum’s collection it reminded me so much of that cake/pudding disaster.  I’ve always thought it was a marvellous trick that Mum knew and I think this old Fruit Loaf recipe gives a hint of where she got the idea from.

Fruit Loaf crop