Add a dash and a half of festive spirit to this cake. But first, go with the currant and plump up the fruit by soaking it in tea overnight – you’ll love the final flavour!
Ingredients
Method
1.
Put currants, brown sugar and tea in a bowl and stir until well combined. Cover and stand overnight.
2.
Preheat oven to 180°C. Grease a medium loaf tin with cooking oil and line with baking paper. Sift flour, baking powder and spices over fruit mixture. Stir to combine. Add egg and whisky and stir to combine. Spoon mixture into prepared tin and sprinkle with demerara sugar. Bake for 50-60 minutes or until cooked when tested with a skewer.
3.
Cool in tin for 5 minutes, then turn out onto a wire rack to cool completely. Dust with icing sugar. Serve with butter.