This delicious loaf is a version of my popular tea brack recipe. The addition of cranberries add a little more colour, and they also make it a little festive. That said, this loaf is wonderful at any time of the year and one I highly recommend you add to your repertoire.

Bags of dried cranberries are readily available in most supermarkets. However, I love getting the mixed bag of cashews and dried cranberries from Lidl or Aldi) and splitting out the fruit from the nuts so I can snack on the nuts while the bake is in the oven.

Hope you enjoy!

Amy x

Ingredients
250ml cold tea
250g sultanas
125g dried cranberries
100g soft brown sugar
50g caster sugar
230g self-raising flour
1/4 tsp ground ginger
1/2 tsp ground cinnamon
1 egg

Method
Put the dried fruit and cold tea into a bowl and leave to soak for a couple of hours, ideally overnight.

Grease and line a 2lb loaf tin and preheat the oven to 180°C.

Mix together the sugar, flour and spices in a large bowl.

Mix in the soaked fruit and some of the leftover tea, along with the egg.

Transfer to the prepared loaf tin and bake in the preheated oven for one hour, or until a skewer comes out clean.