To take two baking-pans of 20 x 10 centimeters, to line them with the oven paper, to anoint the paper and to heat the oven up to 170° C. To take a bowl and to put the tea, the sugar, the raisins and 2 spoons of jam. After having mixed abundantly to cover the all with the film and to put back. Fruit must be left to bath for 30 minutes. When the content of the bowl has cooled, to sieve above the flour and the yeast, to unite the bran and the grains of wheat filtered in the sieve. With a wood spoon to mix adding the egg. To pour the mixture in the 2 baking-pans leveling with the spoon. To bake for 1 hour and 15 minutes until the cake doesn't become swollen and gilded. With a knife to remove the cakes from the baking-pans and to set down them on a course dish. To let cool completely afterwards to have removed the paper. To take a small casserole and to heat, watering with 1 teaspoon of water, the jam. To mix continually and to let boil for 30 seconds. To level jam on the cakes before cutting them and to serve them.