Instructions: Place the cranberries raisins tea butter and sugar in an ovenproof bowl and place in the simmering oven for 20 to 30 minutes until you can smell the fruit and the sugar and butter have melted.

Cool until hand hot.

Grease and baseline a loaf tin 225 x 125 x 70 mm or 1 1/2 litre capacity.

Sift the flour baking powder and spice into a large mixing bowl.

Stir in the eggs and the fruit mixture. Tom quickly into the prepared tin and scatter the almonds over the top.

Bake at the front of the grid shelf on the floor of the roasting ovenwith a cold roasting tin on the top runners.

After 20 minutes add 1 litre cold water to the roasting tin and continue to cook for a further 25 to 30 minutes or until a skewer Inserted in the centre of the loaf comes out clean.

Cook on the grid shelf on the floor of the baking ovenfor about 1 hour or until a skewer inserted in the centre of the loaf comes out clean.

Turn the loaf out of the tin while it is still hand hot.

Serve sliced and spread with butter.

Dried cranberries are now available m larger supermarkets If you cannot end them raisins make a very good substitute.

Makes 12 slices

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