Orange Tea Loaf
|Raisins/Null||4 Ounce (125 Gram)|
|Weak black tea/Null||2 Fluid Ounce (50 Milliliter)|
|Oranges/Null||2 , grated rind of 1 and juice of 2 (Null)|
|Butter/Null||1⁄2 Tablespoon (For Greasing)|
|Flour/Null||2 Tablespoon (For Dusting)|
|Plain flour/Null||7 Ounce (200 Gram)|
|Whole meal flour/Null||2 Ounce (50 Gram)|
|Baking powder/Null||1 Teaspoon (Null)|
|Soda bicarbonate/Null||1⁄2 Teaspoon (Null)|
|Salt/Null||1 Pinch (Null)|
|Soft light brown sugar/Null||2 Ounce (50 Gram)|
|Egg/Null||1 , beaten (Null)|
1. Place the raisins in a bowl, add the tea, orange rind and orange juice, cover with a cloth and soak overnight.
2. Grease a 1 kg (2 lb) loaf tin with butter and dust it with flour, or line with nonstick baking paper. Sift the flours, baking powder, bicarbonate of soda and salt into a large bowl, add the sugar and mix together.
3. Make a well in the centre and add the soaked raisins and all their juices with the egg. Mix well.
4. Spoon into the prepared tin and place in the centre of a preheated oven, 180°C (350 F), Gas Mark 4, for 60-80 minutes. To see if it is cooked, insert a skewer in the centre of the loaf: if it comes out clean then it is done, but if cake mix is attached to the skewer leave it for 10 minutes and then test again. If it is browning on the top too quickly, lay a piece of foil loosely over the top.
5. When it is cooked through, turn out on to a rack to cool. Store at room temperature wrapped in foil for up to 3 days. To freeze, slice the whole cake, and put together back in the loaf shape with pieces of baking paper in between the slices, then freeze for up to 1 month.