Gluten Free Earl Grey Fruit Loaf

2 earl grey tea bags
200ml boiling water
300g mixed sultanas, raisins, prunes, dates, apricots
200g Gluten Free Plain White Flour
2 tsp Gluten FreeBaking Powder
100g soft brown sugar I used a mixture of light and dark)

1 egg
4 tbsp oil
1/2 orange rind and juice

Method

Put the tea bags into a jug, add the boiling water and leave to stand for 10 minutes.
Line a 1kg/2lb loaf tin/bread tin with parchment and pre-heat the oven.
Weigh the dried fruits into another bowl. If using prunes, dates or apricots cut these into quarters. Pour the tea into the bowl and leave until completely cold.
Sieve the flour and baking powder into another bowl, add the sugar and mix together.
Add the egg , oil, grated orange rind and juice and beat well.
Discard the tea bags and stir the soaked fruit and liquid into the bowl.
Tip the mixture into the prepared tin and smooth the top.
Bake for 70-75 minutes.
Gently turn out the cake onto a wire rack and leave to cool.
Equipment:1kg/2lb bread tin, mixing bowl and parchment paper

Temperature:180°C, Fan 160°C, 350°F, Gas 4

Cooking time:70-75 minutes