1/2 pt hot tea
5 oz. currants
5 oz. sultanas
5 oz. soft brown sugar
Grated rind of 2 oranges
10 oz self-raising flour, sifted
- Place fruit, sugar, and orange rind in a bowl.
- Pour in the hot tea.
- Stir, cover with a cloth, and leave to stand overnight.
- Grease and line a 7“square cake tin.
- Preheat oven (Gas mark 2, 150℃, 300)
- Fold in remaining flour, orange rind and juice.
- Mix thoroughly.
- Pour into the tin and bake for 1½ hours.
Serve this cake sliced with or without butter.