250g mixed dried fruit (and do mix up your choices, this on has giant crimson raisins, dried pineapple, orange river sultanas etc)
100g dark muscavado sugar
225ml strong hot tea (no milk)
a good pinch of salt
1/4 teaspoon ground cinammon
1/4 teaspon grated nutmeg
1 large free range egg, beaten
250g self-raising white or light brown flour
And you'll need a 450g loaf tin.
When ready to cook, pre-heat the oven to 160ºC. Sieve the flour into a bowl and mix in the rest of the dry ingredients. Beat the eggs then mix into the fruit. Lightly mix together the dry and wet ingredients.
Pop the mixture into your prepared tin and spread evenly. Bake in the oven for around an hour, until a skewer comes out cleanly. Leave to rest for a few minutes before turning out onto a cooling tray.
Start checking your cake from around 40 minutes onwards - when I baked this during the week, it was fully cooked at 45 minutes.
You can buy The Great British Book of Baking here...