Makes 1 x 1 lb loaf tin
25g dried cranberries
25g mixed peel
120g mixed dried fruit – currants, sultanas and raisins
115ml hot tea
175g plain flour
1 tsp baking powder
½ tsp mixed spice
1 tbsp runny honey
1 large egg, beaten
Glaze:
Runny honey
Method
Line the loaf tin with baking parchment.
Place the cranberries, mixed peel and dried fruits into a bowl and pour over the hot tea, allow them to soak for 30 minutes. Sieve together the flour, baking powder and mixed spice.
Add the flour mixture, honey and egg to the soaked fruit and beat together and place into the prepared loaf tin.
3, 4 and 5 oven AGA: Place the tin on the oven grid shelf set on the floor of the Baking Oven and cook for 20-25 minutes, until risen and golden. Check the cake is cooked through by inserting a skewer in the centre, if the skewer comes free of any mixture the cake is done.
2 oven AGA: Cook in the AGA Cake Baker – place the loaf tin on the rack in the body of the cake baker and cover with the lid, cook on the oven grid shelf set on the floor of the Roasting Oven for about 20 minutes. Check the cake is cooked through by inserting a skewer in the centre, if the skewer comes free of any mixture the cake is done.
Let the cake cool in the tin for 10 minutes then carefully turn out onto a cake cooling rack. Brush with honey and leave to cool.
This cake freezes well.
Dawn Roads
AGA Specialist
