About this recipe:Makes two 450g (1 lb) loaf cakes that are very malty and very moreish. I have converted this recipe from a very old one of mine that I have been making for more than 40 years. Serve sliced and spread with butter.
Combine the tea, malt, sugar and the fruit in a bowl and mix well to dissolve the sugar. Leave to cool for about 20 minutes, stirring occasionally.
Preheat the oven to 150 C / Gas 2. Grease and line two 450g loaf tins. Stand the tins on a baking tray to keep them level.
Add the eggs to the tea and fruit mixture and stir well. Gradually add the flour, baking powder and bicarb, beat well with a wooden spoon to remove any lumps of flour. The cake mixture should be nice and smooth and the consistency of thick cream.
Pour the cake mixture into the prepared tins, making sure you get some fruit in both tins as it does tend to sink.
Bake in the preheated oven for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool for 10 minutes before turning out. Cool and serve, or allow to mature (see tip).
Try spreading a tablespoon of malt over the hot cake, this makes for a very sticky cake, but it is nice. Wrap the cakes in foil when they are cold and store in an airtight container to mature for two to five days.
If you swap the malt extract for molasses and golden syrup mix it works well and is then actually gluten free 😊 still experimenting with the amounts as too much molasses can be a little bitter! - 09 Jun 2015