300 g dried vine fruits
300 ml hot brewed Earl Grey tea
100 g sugar
3 eggs
225 g self-raising flour
Zest and juice of one orange and one lemon
2 tbsps honey

Macerate the dried fruit in the tea, sweetened with the sugar and leave overnight.

Beat the eggs, flour, juice and zest and mix with the macerated fruit.

Spoon into a lined and greased one-kilo loaf tin and bake in a pre-heated oven at 180˚C for an hour to 75 minutes until a skewer comes out clean. Cool in the tin for 10 minutes, then remove and place on a wire rack.

Heat the honey and brush over the cake. When cool, serve thinly sliced.

This keeps well in an airtight tin for a week.