Fruit salad cake
Soak the dried fruits in the tea for several hours or overnight. Drain and reserve the liquid.
Preheat the oven to 180°C/350°F/Gas mark 4. Grease an 18cm/7in round cake tin and line the bottom with non-stick greaseproof paper.
Sift the flour into a bowl with the nutmeg. Stir in the muscovado sugar, fruit salad mixture and tea. Add the oil and milk and mix well.
Spoon the mixture into the prepared tin. Sprinkle with Demerara sugar. Bake for 50–55 minutes until firm. Turn out and cool on a wire rack.