Cut and Come Again Cake

Ingredients:

Serves: 12

150g Sultanas

75g dried currants

175g brown sugar

115g soya margarine

250ml strong tea

250g plain flour

1 1/2tsp baking powder

1tsp ground cinnamon

1/8tsp salt

Method:

Prep: 30 mins |Cook: 45 mins

In a medium saucepan, combine the sultanas, currants, brown sugar, butter and tea. Cook over medium heat, stirring occasionally, until boiling. Boil for 20 minutes, then remove from heat and set aside to cool. 

Preheat oven to 350°f/180°c/Gas 4. Grease a loaf tin or 20cm round cake tin. 

In a medium bowl, stir together the plain flour, baking powder, salt and cinnamon. Add the boiled ingredients and mix until well blended. Pour the mixture into the prepared tin. 

Bake for 45 minutes in the preheated oven, then reduce the oven temperature to 320°f/160°c/Gas 3 and bake 15 more minutes, or until a skewer inserted comes out clean. 

Cool, store in an air tight container to retain freshness.