Another Welsh classic the name translates as speckled bread and is actually a north Walian term is the south it is more correctly called Teisen Dorth which translates as cake loaf and is best served with some salted Welsh butter.
225 to 250g (8 to 9oz) of dired mixed fruit
300ml (1/2 pint) boiling water
3 strong tea bags
170g (6oz) of soft brown sugar
225g (8oz) of self raising flour
1 large egg
1/2 tsp of mix spice
1/2 tsp of cinnamon
Brew the tea bags in the water of 5 minutes, remove the tea bags whilst the tea is still hot add the sugar stir until dissolved. Pour the sweet tea over the dried fruit cover and leave to stand overnight. Mix together all of the dry ingredients slowly stirring in the egg soaked fruit and remaining sweet tea. When the mixture has come to a thick cake like batter pour the mixture into a lightly greased bottom lined 2lb loaf tin. Place into a pre heated oven gas mark 3 (top shelf) for approx. 1 and 1/2 to 1 and 3/4 hours. Leave to stand for 10 minutes before turning out the cake onto a cooling rack.
