This recipe started in the Dales when people would borrow a cup of this and a cup of that to make the cake.
The night before place your fruit in a large bowl and pour ovr the tea, cover an leave.
The next day prepare one 2lb or two 1lb loaf tins. Turn your oven onto 160c.
Beat the eggs and the sugar together till light and fluffy.
Add the flour and all the fruit with any remaining liquid to the egg mixture and mix well.
Spoon into you tin/s and level the surface.
Bake for 70 mins (1lb) or 90 mins (2lb) till a skewer comes out clean.
If you don't have enough of one of the dried fruits use more of another as long as it all adds up to 12oz.
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