Raisin Tea Loaf
Cooking Time:
1:30 (approx.)Number of Servings:
12INGREDIENTS
1/2
tsp (0 ml)
baking soda
2
cup (500 ml)
strong black tea
1/4
tsp (0 ml)
salt
3/4
cup (190 ml)
light brown sugar
2
large eggs
1
ds
icing sugar, optional
1/2
tsp (0 ml)
ground nutmeg
1/4
tsp (0 ml)
ground cloves
1
tsp (10 ml)
ground cinnamon
1
cup (250 ml)
golden seedless raisins
1/2
cup (130 ml)
dried apricots, slivered
1/2
cup (130 ml)
canola oil
2
cup (500 ml)
unbleached bread flour
DIRECTIONS
- Place raisins and hot tea in a bowl.
- Set aside to soak for up to 8 hours or until raisins are plumped.
- Drain off tea reserving ½ cup (125 ml).
- Preheat oven to 300 F (150 C).
- Generously grease an 8x4 inch (1.5L) loaf pan with melted butter.
- Refrigerate pan to let it solidify.
- Dust with fl our shaking out excess.
- Combine ½ cup (125 ml) of the reserved tea, oil, eggs and brown sugar in a bowl.
- Whisk together until blended.
- Sieve flour, cinnamon, soda, nutmeg, cloves and salt together.
- Add wet ingredients and gently stir together.
- Fold in raisins and apricots.
- Scrape into prepared pan.
- Bake in the centre of preheated oven for 1½ hours.
- Loaf is done when cake tester inserted in centre comes out clean.
- Remove and cool in pan on a rack for about 15 minutes before turning out of pan and cooling completely.
- Dust with icing sugar.
