• Ingredients:

450g flour

225 g of sultanas

225 g of currants

375 ml Irish Breakfast Tea, hot

225 g brown sugar

1 sachet of baking powder

1 beaten egg

100 g candied citrus peel

1 tbs spices

• Preparation:

1. Preheat oven to 170 °
2. Soak the sultanas and currants overnight with hot tea.
3. The next day, pour the other ingredients into the bowl and mix well.
4. Pour the homogeneous dough in a cake mold of 18 to 20 cm and cook for one hour and a half.
5. Remove from the oven, let stand 10 minutes before unmolding and let cool completely on a rack.