Ready in 2 hours 50 minutes
Rationing didn`t finish until June 1954. Hence the Ministry of Food's official recipe to make the best use of the extra pound and a half of sugar allowed for Christmas 1947 plus the weekly fresh egg - or some of the monthly packet of dried eggs.
Line a 7" (18 cm) cake tin with greaseproof paper.
Preheat oven to 150c.
Cream margarine and sugar. Gradually add beaten eggs, then the syrup.
Sift all dry ingredients together then add to the creamed mixture along with thr fruit and the tea.
Spoon into the cake tin and make a hollow in the centre so the cake will stay flat on top. Bake for 2 hours until firm to the touch & the sides have slightly shrunk away from the sides. Cool in the tin. When cold remove from the tin & store in an airtight container