Food: First the math, then the baking

[lyorn]

After the very good results with the cookies from the Welsh cookbook, I attempted a tea-and-fruitcake today. You soak 10oz of mixed dried fruit in 2/3 pints of strong black tea overnight. Next day, drain, keep the fluid. Mix 12 oz dark wheat self-rising flour, 3 oz of brown sugar, some mixed spices (not specified, I used Lebkuchengewürz), a pinch of salt, the grated peel of one lemon, and the fruit, and add the tea until the dough is soft. Then bake at 180°C for about 45 minutes.

First, the flour had bugs. I threw it out and had to bicycle to the store to get more. And then I correctly chaged every ounce to grams by multiplying with 30. Except one. I used only 30 grams of sugar. (Notice the thirty appearing again? I blame that one.) It should have been 90 grams.

The dough really did not want to get mixed. The fluid wasn't enough to make it soft. I added water until all the dry stuff was wet. Then I got it into the oven, licked out the bowl and found the bitterness of strong black tea with not enough sugar in it.

Oops.

I'll see how it tastes tomorrow.

ETA: Turned out fine. With less sugar, it tasted more like bread than like cake, so I served it with butter, and everyone liked it.