Cafe Kate’s recipe for her delicious Fruit cake infused with mint tea;

FRUIT CAKE WITH MINT TEA
450g (15oz) chopped dried fruit (raisins, sultana, dried apricot etc)
275ml (9fl oz) cold mint tea
200g (7oz) light brown sugar
Butter-for greasing the tin
2 x eggs
250g (8oz) plain flour
2 teaspoons baking powder
1 x teaspoon of spices (cinnamon etc)
METHOD
Marinate the dried fruit and sugar in a bowl with the green tea for at least 3 hours.
Preheat the oven to 180*c (350f) gas mark 4
Grease and line a 20-23cm (8-9”) cake tin
Beat eggs
Sift the flour with the baking powder and mixed spices. Mix with the beaten eggs, then add the fruit mixture, together with all the juices.
Pour into the cake tin and bake for 1 ½ hrs-1 ¾ hrs
Check to see if your cake is cooked by inserting a metal skewer into the cake and if it emerges clean-your cake is ready!
Leave to cool in the tin for 5-10mins, then turn out onto a wire rack to cool completely.
Store the cake wrapped in foil to keep it moist-and it should stay fresh for 3-4 days.