10-12 slices
2 hours + overnight soaking
150°C/fan 130°C/gas mark 2Earl Grey or Lady Grey tea work nicely as does your favourite English breakfast tea
1 Place the fruit and sugar into a bowl, pour over the hot tea, cover and leave overnight.
2 The next day, preheat the oven to 150°C/fan 130°C/gas mark 2. Line a 900g (2lb) loaf tin with baking parchment.
3 Sift the gluten-free flour and egg into the fruit mixture and mix thoroughly. Pour the mixture into the loaf tin. Bake in the oven for 1 hour 45 minutes or until the cake is well risen and firm to the touch and a skewer inserted into the middle comes out clean.
4 Bake in the oven for 1 hour 45 minutes or until the cake is well risen and firm to the touch and a skewer inserted into the middle comes out clean.
5 Allow to cool in the tin for about 10 minutes before turning out and leaving to completely cool on a wire rack. Serve sliced and if you like, buttered is delicious.
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