Rooibos Tea Loaf
by Guest Author
This is a cross between an Easter bun and a fruit cake. It is delicious served warm from the oven or sliced thinly with butter.
300g mixed dried fruit
90g soft brown sugar
1 cup of cold rooibos, or Ceylon tea
240g self-raising flour (use brown self-raising if you want a nuttier cake)
Soak the mixed dried fruit and soft brown sugar in the cold rooibos tea overnight.
The next day set the oven to 180C.
Grease and flour and line a loaf tin 20 x 12 x 7cm.
Mix flour and egg thoroughly into fruitsugartea mixture and add a bit more water, if necessary, to form a dropping consistency.
Bake for about two hours covering the top for the last half hour if it gets too brown.
This cake keeps well and can be put in the freezer.