10 Serves
315 Mins
Soak the dried fruit in strong black tea overnight or for at least 4 hours to ensure they are plump and flavorful.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
56 µg / 400 µgCalcium
116 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
244 mg / 1,250 mgPotassium
641 mg / 4,700 mgSodium
367 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
3 g / 28 gSugar
43 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
61 gAlcohol
0 g
Preheat your oven to 175°C and grease a loaf pan.
In a large mixing bowl, combine the self-rising flour, brown sugar, and mixed spice.
Stir in the soaked fruit, the tea liquid, and the beaten egg until a thick batter forms.
Pour the mixture into the prepared loaf pan and bake for 60 minutes or until a skewer inserted into the center comes out clean.
14
g27
g14
g
Panamanian
Italian