Irish Tea Bread
Golden in color, chewy in texture and chockful of raisins, this is great toasted for breakfast or served as a treat with afternoon tea. It also makes an excellent alternative to traditional fruitcake. Sugar Hill Inn, Franconia, New Hampshire
Golden in color, chewy in texture and chockful of raisins, this is great toasted for breakfast or served as a treat with afternoon tea. It also makes an excellent alternative to traditional fruitcake. Sugar Hill Inn, Franconia, New Hampshire
Yield:
Serves 15 to 20.Ingredients
2 cups golden raisins
2 cups dark raisins
2 cups firmly packed light brown sugar
1 cup cold breakfast tea
1/2 cup Irish whiskey
4 cups all-purpose flour
3 eggs, beaten
3 teaspoons baking powder
Grated rind of 1 medium-sized lemon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 tablespoon honey dissolved in a little warm water, for glazing
Instructions
Combine the golden and dark raisins, sugar, tea, and whiskey in a large bowl. Cover and let soak overnight or about 12 hours.
Add the flour, eggs, baking powder, lemon rind, nutmeg, and allspice to the raisin mixture, blending well.
Pour into a greased 9- or 10-inch round cake pan and bake in a preheated 350 degree oven for 80 to 90 minutes or until nicely browned or a toothpick inserted in the center comes out clean.
Remove the bread from the pan and let cool on a wire rack. Brush the cooled loaf with the warm honey mixture for a shiny glaze.
