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The benefaction by which Thomas Guy founded the well-kn...This is a moist and crumbly tea bread enriched with honey, mixed spice and the aromatic flavours of Earl Grey, one of Fortnum’s finest teas. This cake will become firmer with time and stores well for up to five days in an airtight container.
Put the sultanas in a bowl with the tea and leave to soak overnight.
Preheat the oven to 180⁰C/350⁰F. Grease and line a 900 g. loaftin with greaseproof paper.
Whisk together the butter, sugar and honey. Gradually add the eggs, then fold in the flour, mixed spice, pecans and soaked sultanas with any extra tea. Bake in the oven for 1 hour until a skewer inserted into the centre comes out clean.
Cool in the tin, then slice and serve.
Put the sultanas in a bowl with the tea and leave to soak overnight.
Preheat the oven to 180⁰C/350⁰F. Grease and line a 900 g. loaftin with greaseproof paper.
Whisk together the butter, sugar and honey. Gradually add the eggs, then fold in the flour, mixed spice, pecans and soaked sultanas with any extra tea. Bake in the oven for 1 hour until a skewer inserted into the centre comes out clean.
Cool in the tin, then slice and serve.