Soak the raisins in the hot tea for at least half an hour.
Mix the dry ingredients together. Add the raisins, tea and egg and mix well being careful not to overmix. Add extra tea if necessary until the cake batter is soft dropping consistency (see above).
Pour into your loaf tin and cook in the centre of the oven for one hour or until a skewer inserted in the middle comes out clean.
Turn onto a cooling rack, leave to cool then store in an air tight container.
I use 2 tea bags when making this loaf with regular tea, and 3 when using camomile tea. You can halve this recipe and use a 1lb loaf tin if you wish. You will need to reduce the cooking time by 10-15 minutes.