Yorkshire tea cake recipe
 Dried fruits are soaked in tea to plump them up and add moisture to this simple, tasty cake. 2 good-quality strong, black tea bags4 tbsp brandy 1 tsp rosewater 1 tbsp clear honey 115g/4oz sultanas75g/2½oz raisins50g/1¾oz currants180g/6½oz strong bread flour 1½ tsp baking powder½ tsp ground cinnamon ½ tsp ground nutmeg2 tbsp medium-cut orange marmalade 120g/4oz soft brown sugar1 large free-range egg, at room temperature, lightly beaten30g/1oz unsalted butter, melted and cooled until tepid 2 good-quality strong, black tea bags 4 tbsp brandy 1 tsp rosewater 1 tbsp clear honey 115g/4oz sultanas 75g/2½oz raisins 50g/1¾oz currants 180g/6½oz strong bread flour 1½ tsp baking powder ½ tsp ground cinnamon ½ tsp ground nutmeg 2 tbsp medium-cut orange marmalade 120g/4oz soft brown sugar 1 large free-range egg, at room temperature, lightly beaten 30g/1oz unsalted butter, melted and cooled until tepid 2 tbsp marmalademarzipan fruits (optional) gold leaf (optional) 2 tbsp marmalade marzipan fruits (optional) gold leaf (optional) Method Place the tea bags in a bowl and add 200ml/7fl oz hot water, the brandy, rosewater, honey and dried fruit. Cover and soak overnight, or until the fruit is plump. (If you are short of time, you can cheat a little by warming the ingredients gently to speed up the process). Preheat the oven to 180C/350F/Gas 4 and line a 450g/1lb loaf tin with baking paper.When the fruit is plump, strain it and discard the liquid and tea bags. Sift the flour, baking powder, cinnamon and nutmeg into a large bowl. Add the marmalade and brown sugar. Stir in the egg and melted butter and combine to form a soft dough. Add the fruit and thoroughly mix together.Transfer the mixture to the prepared loaf tin and bake for 50-60 minutes, or until a wooden skewer comes out clean.Remove from the oven and leave in the tin for 10 minutes. Turn out and cool on wire rack.To decorate the cake, brush the cake with marmalade. Cut the marzipan fruits in half and place on top of the cake. Use the gold leaf to gilt the marzipan fruits. Place the tea bags in a bowl and add 200ml/7fl oz hot water, the brandy, rosewater, honey and dried fruit. Cover and soak overnight, or until the fruit is plump. (If you are short of time, you can cheat a little by warming the ingredients gently to speed up the process). Place the tea bags in a bowl and add 200ml/7fl oz hot water, the brandy, rosewater, honey and dried fruit. Cover and soak overnight, or until the fruit is plump. (If you are short of time, you can cheat a little by warming the ingredients gently to speed up the process). Preheat the oven to 180C/350F/Gas 4 and line a 450g/1lb loaf tin with baking paper. Preheat the oven to 180C/350F/Gas 4 and line a 450g/1lb loaf tin with baking paper. When the fruit is plump, strain it and discard the liquid and tea bags. When the fruit is plump, strain it and discard the liquid and tea bags. Sift the flour, baking powder, cinnamon and nutmeg into a large bowl. Add the marmalade and brown sugar. Stir in the egg and melted butter and combine to form a soft dough. Add the fruit and thoroughly mix together. Sift the flour, baking powder, cinnamon and nutmeg into a large bowl. Add the marmalade and brown sugar. Stir in the egg and melted butter and combine to form a soft dough. Add the fruit and thoroughly mix together. Transfer the mixture to the prepared loaf tin and bake for 50-60 minutes, or until a wooden skewer comes out clean. Transfer the mixture to the prepared loaf tin and bake for 50-60 minutes, or until a wooden skewer comes out clean. Remove from the oven and leave in the tin for 10 minutes. Turn out and cool on wire rack. Remove from the oven and leave in the tin for 10 minutes. Turn out and cool on wire rack. To decorate the cake, brush the cake with marmalade. Cut the marzipan fruits in half and place on top of the cake. Use the gold leaf to gilt the marzipan fruits. To decorate the cake, brush the cake with marmalade. Cut the marzipan fruits in half and place on top of the cake. Use the gold leaf to gilt the marzipan fruits.