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Irish Tea Bread (original name: Brack Irish Tea Bread) is a moist, dense fruit cake. It's best served sliced thinly with butter and eaten before it has cooled down.
- Serves 4
- 12 tablespoons strong tea
- 1 cup hot water
- 1 lb mixed dried fruit
- 6 oz brown sugar
- 1 egg, lightly beaten
- 1 oz melted butter
- 9 oz all-purpose flour
- ½ tablespoon bicarbonate of soda
- For the mixed fruit, you can use raisins, currants and any other dried fruit.
- Chop fruit to raisin-size pieces.
- Brew tea in hot water.
- In a bowl, combine tea and mixed fruit.
- Leave to soak for at least 2 hours (soaking overnight is best).
- Preheat oven to 360°F (175°C).
- Add sugar, egg and melted butter to the tea and fruit mixture.
- Sieve the flour and bicarbonate of soda and fold mixture in.
- Line bottom of loaf pan with baking parchment or greaseproof paper.
- Pour mixture in loaf pan and smoothen the top.
- Bake for 1½ hours.
- Remove from pan.
- Cool, or serve warm.