1/2 pint black tea

• 350g(12oz) brown sugar
• 1 large egg, beaten
• 225g (8oz) raisins
• 225g (8oz) sultanas
• 50g (2oz) cherries, chopped
• 25g (1oz) almonds, chopped
• 275g(10oz) flour heaped teaspoon baking powder

Mix the sugar into the tea to dissolve.

Add the sultanas and raisins to the tea and leave overnight to soak.

The next day bind the cherries and almonds with the beaten egg.

Mix in the melted butter.

Sieve the flour and baking powder and add to the egg mixture.

Add the tea and fruit mixture and mix thoroughly.

Pour into a cake tin and bake at 180C for 90minutes.

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