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