Hallowe'en tea brack

Prep: 30 mins
Cook: 60 mins
Hallowe'en tea brack
This is a delicious moist brack that tastes better after storing for a few days after cooking - so wrap it in greaseproof paper and keep for two days before cutting.

375g mixed fruit (sultanas, raisins, currants)
300ml pint cold tea
230g self raising flour
125g caster sugar
1 beaten egg
Half teaspoon mixed spice
Money and/or ring wrapped in greaseproof paper

Put the tea and fruit in a large bowl and leave to soak overnight.

Pre-heat the oven to 170°C/325°F/Gas 3 and grease and base line a 20cm round cake tin or 2lb loaf tin.

Add the flour, sugar, egg and mixed spice and mix thorougly.

Stir the wrapped money and ring into mixture.

Spoon into the prepared tin.

Bake in the pre-heated oven for approximately 60 minutes. The brack should be well risen and firm to the touch.

Cool in the tin for 10 minutes before transferring to a wire tray to cool fully.


Preparation Time
30 minutes

Cooking Time
60 minutes

Main ingredients
Dairy, Flour, Fruit

Recipe Type
Cakes & Baking, Cake Stall


Special Info
Gluten free, Nut free, Pregnant Mums

Level of Difficulty

This can easily be made into a gluten free brack by substituting the normal flour for gluten free flour and a heaped teaspoon of gluten free baking powder.  If making gluten free, we suggest eating on the same day as baking.  

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