Jolly Irish Fruit Cake

Very typical Irish cake really, cover it with marzipan and icing for special occasions, otherwise it's perfect for everyday teatime. There's nothing particularly special here, aside from the fact I use buttermilk rather than tea to make it even softer.

Ingredients:

• 230gr plain flour

• 2 tsps of baking powder

• 1/2 tsp baking soda

• 375gr packet of raisins or sultanas (this is the standard size of these packets sold here)

• 2 teabags (normal black tea)

• 150gr buttermilk (optional)

• 90gr demerara sugar

• 1 large egg

• 1 tsp of all-spice

• 1/4 tsp ground cloves

• 1/2 tsp ground cinnamon

Method:

• Make a strong black tea in a big enough bowl, leave the teabags in

• Add the dry fruit and mix well, cover and leave it at least 6 hours

• Drain well the fruit (remove the teabags) but keep the liquid

• Put the flour, sugar, spices, baking powder and baking soda in a biggish bowl

• Make a well, then put in the egg and the drained fruit

• Add 100gr of buttermilk if using, or 100gr of the tea drained from the steeping fruit

• Start mixing from the center outwards using a wooden spoon

• If the batter calls for more liquid, add more (either buttermilk or tea)

• The objective is quite a wet batter

• Line your baking tin with kitchen paper and pour in the batter

• Keep in mind that the cake won't rise much at all

• Bake at 170 degrees C (fan) for 1 hour

• Test with a wooden skewer, if it calls for more time, lightly cover with tinfoil to avoid buring the top

• Leave it to cool slightly in the baking tin

• Flip it over, remove the baking paper

• While it's still warm, either wrap it into cling film, or cover with marzipan and icing

• The cake is ready after one day of rest, better if two