3/4 cup of raisins
1 cup hot tea
2 cups wholemeal self-raising flour
1 teaspoon nutmeg
4 tablespoons brown sugar
3 tablespoons sunflower oil
3 tablespoons milk (dairy or soy, etc)
1 apple, grated
Soak the raisins in the hot tea for several hours or overnight
Preheat the oven to 180°C (160°C fan forced). Line a cake tin with two layers of greased proof baking paper, have a paper reaching over the edges.
Sift flour into a bowl, add spice, stir in sugar.
Add fruit and tea, and apple.
Add the oil and milk.
Spoon the mixture into prepared tin, push any exposed raisins into the cake mixture.
Take another square of baking paper and cover the cake by twisting the corners with the paper in the baking tin. This will protect the cake while it cooks.
Bake for 50-55 minutes or until a skewer comes out clear.
Turn out onto a wire rack and cool. Remove paper when cake has cooled.