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- Active Time 10m
- Total Time 13h 50m
- 2 1/3 cups currants or golden raisins (sultanas)
- 1 cup cold strong tea
- 1 cup brown sugar
- 2 cups self-rising flour
- 1 egg
- Butter, for serving
In a bowl, combine the currants, tea and sugar and leave to soak overnight.
Preheat the oven to 350 degrees F. Butter a 9 x 4 x 3-inch baking pan and line with parchment paper.
Stir the flour and egg into the currant mixture and pour into the prepared pan. Bake for 1 1/2 hours, or until a skewer inserted in the middle of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Serve the cake sliced and spread with butter.(optional)
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
134 calories; 1g total fat; 18mg cholesterol; 251mg sodium; 30g carbohydrates; 2g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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