Instructions: In a mixing bowl mix together the dried fruits and sugar.

Pour on the tea
cover and allow to stand for 4 to 5 hours or overnight.

After soaking beat in the flour and beaten egg.

Stir to mix well.

Grease a 1 kg loaf tin well and line the base with greaseproof paper.

Put in the cake mixture and level the top.

For the two oven aga put the oven shelf on the floor of the roasting oven.

Place in the cake and bake for 15 minutes. After 15 minutes slide in the cold shelf allowing room for the teabread to rise.

Bake for a further 45 minutes.

For the four oven aga put the shelf on the bottom set of runners and bake for 45 minutes until risen golden brown and cooked in the middle when tested with a skewer.

Serve sliced and buttered.

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