You will need
2 cups (500 ml) boiling water
1 tea bag
1 kg fruit cake mix
3 extra-large eggs at room temperature
1 cup (250 ml) canola oil
1 x 650 g Ina Paarman’s Vanilla Cake Mix
2 T (30 ml) mixed spice
1 T (15 ml) cinnamon
Adjust oven rack to one slot below the middle.
Preheat oven to 180°C. Butter and line two loaf tins. We used a 28 cm x 10 cm x 10 cm loaf tin and a 18.5 cm x 8 cm x 8 cm one.
Pour 2 cups of boiling water into a mixing bowl. Add tea bag and leave to draw for 5 minutes, stirring now and again. Squeeze and remove tea bag. Add cake fruit to warm tea in mixing bowl. Leave fruit to soak for 20 minutes, stirring now and again.
Beat the eggs and add the oil very slowly, it will take about 2 minutes. Add the fruit and any remaining tea. Stir with a spatula to mix. Add dry Vanilla Cake Mix, mixed spice and cinnamon. Stir by hand until blended. Spoon mixture into lined loaf tins.
Bake smaller loaf for 55 – 60 minutes.
Bake larger loaf for 75 – 80 minutes.
The loaves are done when a thin bladed knife inserted in the centre comes out clean and the loaves pull away slightly from the sides of the pan.
Leave to cool. Store in an airtight container.
Mix ¼ cup of brandy or dry sherry into the cake mixture, reduce the water by ¼ cup.