This recipe has been on my ‘to do’ list for ages. I’d had great success with my old family recipe for Yorkshire Brack but wanted to create a ginger variant. This version uses the same principles but carries the ginger warmth and complementary orange flavours.
The generally wet mix and sticky final effect means establishing when the loaf is fully cooked can be a bit of a challenge – the traditional ‘clean skewer’ test just won’t work with so much sticky fruit inside
This loaf really does improve with age, and like the original, does;t need to be buttered to enjoy it at it’s best!
Makes 2lb Loaf
- 300ml of strong Yorkshire Tea
- 250g Sultanas or Golden Raisins
- 150g Stem Ginger, diced
- 80g Good quality Candied Orange Peel or Mixed peel
- Zest of 2 Oranges
- ½ tsp Mixed Spice
- ½ tsp Ground Ginger
- 200g Castor Sugar
- 225g Self Raising Flour
- 1/2 tsp Baking Powder
- 100ml Orange Juice
- 1 Egg
- In a large jug or bowl, pour the hot tea over the Sultanas, Ginger & Candied Peel. Leave for at least 3 hours (preferably overnight) to soak
- In a large bowl, pour in the fruit mixture and stir in the sugar
- Add the flour, spice, ground ginger, orange zest, orange juice, baking powder and egg and mix well – this should provide a fairly wet mixture
- Grease a 2lb loaf tin and pre-heat an oven to 170oC (fan)
- Pour the mixture into the tin and bake until cooked (about 1hr 30 – 1hr 45 minutes)
- When cooked, allow to cool for a few minutes in the tin before turning out onto a wire rack
- At this stage the cake can be glazed by brushing with a little Ginger Marmalade or honey with an equal part of hot water.
- Eat warm, or leave the loaf to cool completely and serve in polite slices with a nice cup of tea