From a teaching text book point of view there are 4 main methods of cake making: the creaming method – used for the classic Victoria Sponge and sometimes now made by the all-in-one method; the rubbing in method – used for plain fruit loaf and scone type mixtures; the whisking method – for swiss rolls and fruit flans, and sometimes referred to as a ‘fatless’ sponge and the melting method – traditionally for gingerbread. Each of these methods has its peculiarities and correct order of doing things.
This cake is really easy – and uses minimal equipment. It may not be the lightest as no air is beaten in so it relies on the ‘chemical’ raising agent however it tastes really good and keeps well. It is usually made as a loaf.
All you need is a saucepan. It uses the unglamorous sounding boiling method which is an extension of the melting method. It makes a much more economical type of cake and is much plainer than others. The dried fruit used can be soaked in cold tea hence the name- tea loaf- or fruit juice, which adds moisture. It is really good ‘ klined’ with butter at teatime.