Sandra's Versatile Fruit loaf

This is one of my dad's favourite fruit loafs, he absolutely loves it.

This can be eaten just as it is, or sliced and spread with vegan margarine, or marg and jam, and if you get fed up of it then use it as a pudding with custard or vegan cream poured over (that is why it is called "versatile" because it is).

Ingredients.
12oz/350g/2 and a half cups self raising flour (or 12 oz plain with 3tsp baking powder added.)
12 oz/350g./2 and a half cups mixed dried fruit
1/2 pint/1 cup/250 ml. tea
4 oz/100g./1 cup sugar (white is ok, brown better and muscavado is the biz)
2 tablespoons soya flour mixed with enough water to make a "single cream" type consistency (sorry about using the C for cream word, but don't know how to describe it otherwise).


Soak the sugar and fruit in the tea for a minimum of 2 hours, but the longer the better and overnight is ok.
Put oven on at between reg.2 and 3/150C/300F.
Grease a loaf tin with vegan margarine.
Add the flour and soya mix, till all incorporated, then put in the tin and bake for about 2 hours. I test to see if it is cooked by putting a skewer or thin blade knife in, and if it comes out clean the cake is done. Turn out on rack to cool.