Fruity Tea Cake
|Currants||3 Ounce (75 Gram)|
|Glace cherries||3 Ounce, chopped (75 Gram)|
|Sultanas||3 Ounce (75 Gram)|
|Seedless raisins||3 Ounce (75 Gram)|
|Lemon||1⁄2 , rind finely grated|
|Mixed spice||1 Teaspoon (Leveled)|
|Tea||1⁄4 Pint (150 Milliliter, Cold)|
|Butter/Margarine||3 Ounce (75 Gram)|
|Soft dark brown sugar||3 Ounce (75 Gram)|
|Eggs||2 (Size 2)|
|Plain flour||6 Ounce (175 Gram)|
1. Mix the currants, cherries, sultanas, raisins, lemon rind and mixed spice together in a mixing bowl, add the tea and stir well. Cover the mixture and leave it to stand overnight.
2. Grease a 20.5 cm (8 1/2 inch) souffle dish and line the base with a round of greaseproof paper.
3. Cream the butter and sugar together until they are pale and fluffy, then beat in the eggs one at a time, beating them well between each addition. Mix in the soaked fruits and any remaining tea and then fold in the flour.
4. Spoon the mixture into the prepared dish and smooth the top. Cover and microwave on HIGH for 10 minutes, then reduce the setting to LOW and microwave for 4 minutes, testing after.
4. minutes to see if the cake is cooked - a wooden cocktail stick or skewer inserted in the centre of the cake will come out clean. If the cake isn't ready, microwave further. Give the cake a quarter turn four times during the cooking time.
5. Allow the cake to stand in its dish for 20 minutes before turning it out on to a rack to cool.