Queen of Cherry Tea Fruit Cake

One of my friends and I recently went on a mini road trip to visit a local-ish tea shop - the Bothan Ceol in Dingwall. The incredible range of teas was amazing for a self-confessed tea-aholic like myself but their 'Queen of Cherry' tea really drew me in. Armed with a wee bag of it, I couldn't resist making a version of a fruit cake I make in large quantities which always goes down a treat. The cake could easily be made with other teas but I personally think a trip to visit the Bothan Ceol makes it even more worth while.

This fruit cake is properly packed with fruit and properly  wrapped in greaseproof and in an airtight container can apparently last for a month but Ive never seen it last more than three days. Excellent for taking with you on long journeys, this cake is popular with everyone and is equally brilliant on its own or slathered in butter. This recipe makes two loaves as one is never enough!

Ingredients:
3 tbsp Queen of Cherry Tea
600ml hot water
1kg mixed dried fruit
500g self raising flour
250g caster sugar
2 eggs
3 tsp mixed spice
1 tub maraschino cherries

Method:
Place the tea leaves in a jug with the hot water and leave to stew for around ten minutes. Once the tea is ready, place the dried fruit into a bowl and pour the tea over, using a sieve to remove the leaves. Leave the fruit for as long as possible, at least an hour, to soak up the tea.

Preheat your oven to 180C and line two loaf tins with greaseproof paper.

Once the fruit has soaked in the tea, add the flour, sugar, eggs and mixed spice to the bowl along with the cherries which need to be chopped into quarters. Mix thoroughly until everything is combined, making sure to scrape right to the bottom of the bowl.

Spoon carefully into the two tins and smooth off the tops. Bake in the oven for 50-60 minutes until dark golden brown and firm to the touch. The cakes should now be weighty and smell insanely good. Allow to cool slightly before taking out the tins and stuffing in your face!

I really hope you enjoy making and eating this recipe as much as my family do and that you will go and visit The Bothan Ceol.

Enjoy!