Recipe

Tea-and-currant Loaf Recipe


Print Recipe

Ingredients
  • 1/3 c golden raisins
  • 2 tsps rum extract
  • 2 tbsps margarine, melted
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground mace
  • 2 c all-purpose flour
  • 1/4 tsp ground nutmeg
  • 2 tsps grated lemon rind
  • 1 1/2 c strong brewed tea
  • 1 egg, lightly beaten
  • 1 1/2 tsps baking powder
  • 1/3 c raisins
  • 1 c firmly packed dark brown sugar
  • 1/4 tsp salt
  •  Vegetable cooking spray
  • 3/4 c dried currants
  • 1/4 c candied orange peel

Directions
  • Step #1 Combine the first 7 ingredients in a medium bowl; stir well.
  • Step #2 Cover up & let this stand 8 hrs.
  • Step #3 Add margarine & egg; stir well, & set aside.
  • Step #4 Combine flour & next 6 ingredients (flour through mace) In a large-ish bowl; make a well in center of mixture.
  • Step #5 Add tea mixture to dry ingredients, stirring just until the dry ingredients are moistened.
  • Step #6 Divide the batter evenly between 2 (7 1/2 x 3 3/4-inch) loaf pans coated with cooking spray.
  • Step #7 Bake at 350° for 50 mins or until a wooden pick inserted in center comes out clean.
  • Step #8 Let cool in pans 10 mins on a wire rack; remove this from pans, & let cool completely on wire rack.
  • Step #9 Note: Loaves can also be made in 3 (5 x 3-inch) disposable foil wrap pans for gift giving, if desired.
  • Step #10 Bake at 350º for 45 mins.
  • Enjoy the Tea-and-Currant Loaf recipe

Viewing Tea-and-Currant Loaf Receipe