My mum-in -law taught me to make this cake and when I married it was the weekly cake that was used for packed lunches, afternoon visitors and always with a cuppa.
I like to make the cake in a loaf tin as it cuts nicely into slices for packed lunches. It also makes an excellent round cake for afternoon teas or a celebration cake.
Over the years I have developed it into the fruit cake it is today but a cake can always be improved on.
I often make tea bread and I add cider to recipes so I thought that I might include tea and cider in my fruit cake.

In this recipe I’m using Somerset Miles tea and Somerset Sheppy’s cider because I always like to support local producers. Wherever you live you can look out for your local producers.

What you will need

• 2 x 1lb loaf tins or a 2lb loaf tin or a 15-18cm round cake tin. Line and grease the cake tin ( I buy grease proof cake liners which save a lot of time).
• A large microwaveable bowl if you are using the microwave method , or a large pan of you are going to boil the ingredients.

Ingredients

• 300g mixed dried fruit ( I use equal quantities of sultanas. Raisins and currants)
• 100g light soft brown sugar
• 100g unsalted butter/ Stork tub margarine 

• 70 ml of tea ( make a pot of tea with 4 teabags and allow to brew for 5 minutes)
• 70ml dry cider 

• 2 tablespoons of Calvados, or whisky or brandy ( optional)

• 2 medium eggs lightly beaten
• Zest of half an orange
• 1 rounded teaspoon of mixed spice
• 1/4 teaspoon ground cinnamon 

• 1 teaspoon vanilla extract
• 200g self raising flour, sifted
• 50g glacé cherries chopped into quarters 
• 2 tablespoons of apricot jam warmed to glaze the cake

Method
Make a pot of tea with 4 tea bags and leave it to brew ( in Yorkshire we say “ mash”).
Place the fruit, sugar, margarine/butter, tea and cider in a microwaveable bowl and set the microwave to medium, microwave for 5 minutes and then stir well to combine all the ingredients. Repeat this twice more until the mixture is bubbling.
If you wish you can bring these ingredients to the boil in a large pan and simmer for 15 minutes.

Remove from the heat and stir in the 2 tablespoons of alcohol.Allow the fruit mixture to cool.
Set the oven at 150C fan assisted, 300F, gas mark 2

When the fruit mixture is cool add the beaten egg, zest, spices and vanilla extract, combine well.

Fold in the flour and lastly fold in the chopped cherries.
Turn the mixture into the baking tin of your choice.
Bake for 1 1/2 hours , check after 1 hour , by placing a
skewer into the middle of the cake if it comes out clean then the cake is baked. The cake should be golden and firm to touch.

Brush the top of the cake with the warmed apricot jam.

Allow the cake to cool in the tin for 10 minutes and then place on a wire rack to cool completely.
When cool store in an airtight container, this cake is best left for 2-3 days to mature before eating, or you can freeze for up to one month.