This is quite possibly the simplest cake in the world. Best eaten sliced with a little smear of butter and accompanied by a cup of tea, but it tastes pretty good just as it is.
- 350g sultanas (or currants or raisins – whatever you have handy)
- 225g demerara sugar
- 300ml strong, hot tea
- 275g plain flour, sifted
- 1 egg, beaten
Mix the fruit, sugar and tea, cover and leave to soak overnight. Mix in the flour and egg and pour into a lined 900g loaf tin (about 21cm long, 11cm wide and 7cm high). Bake at 150 C for 1.5 hours, or until the top is firm and golden brown, and the cake tester comes out clean. Cool in the tin for 10 mins, then turn out onto a rack.