Recipe - Terry Rohes Tea Brack (British Tea Cake)

3 cup Golden raisins
3 cup Dark raisins
2 cup Firmly packed light brown
sugar
1 cup Cold strong breakfast tea
One half cup Irish whiskey or Jack
Daniels
4 cup Unbleached allpurpose flour
4 teaspoon Baking powder
lg Dash salt
1 teaspoon Grated nutmeg
1 teaspoon Grated allspice
3 Eggs; beaten or equivalent
in egg
Substitute
Grated rind of 1 lemon

Terry says she has made her reputation as a great baker on this cake alone.
"I bake this British tea cake every month and many more times during the
Christmas holidays. For those who love a good raisin bread, it's that and a
bit more. For those who don't like fruitcake, it serves the occasion
without being sticky and cloyingly sweetwhich is most folks' complaint
with fruitcake. It packs well, keeps its taste, it's pretty, and it's
practically foolproof. You can dress it up with icing, or slice it thin,
and have it for breakfast, toasted. It also travels well. I use a long pan,
although a bundt pan works well too."

Soak the raisins, brown sugar, tea, and whiskey in a large bowl for 12
hours or overnight. The next day, sift together the flour, baking powder,
salt, nutmeg, and allspice and add to the raisin mixture along with the
beaten eggs (or egg substitute to make it totally zero cholesterol) and
lemon rind. Set oven at 300oF. Put batter into greased pan, and bake for 90
minutes. When done, remove from pan and let cool on rack. You can leave it
simple, dress it up with icing, or drizzle with a honeyandwarmwater
mixture.

Recipe by: MAILING LIST 1995

Posted to recipeludigest Volume 01 Number 442 by ctlindab@mail1.nai.net on
Jan 3, 1998