Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Raisins |
| 1 pounds | Sultanas |
| 1 pounds | Soft brown sugar |
| 5 fluid ounce | Whiskey |
| 10 fluid ounce | Cold tea, strained |
| 1 pounds | All-purpose flour |
| 1 tablespoon | Baking powder |
| 1 teaspoon | Nutmeg, grated |
| 1 teaspoon | Cloves, ground |
| 1 teaspoon | Cinnamon, ground |
| 1 | Lemon, zest only, grated |
| 1 | Orange, zest only, grated |
| 3 | Eggs, beaten |
| 1 ounce | Clear honey |
| Butter, to serve |
Makes one 10 inch cake.
Put raisins, sultanas, sugar, whiskey and tea in a bowl. Leave to stand overnight.
Preheat oven to 160øC/300øF/Gas 2. Sift the flour into the raisin mixture with the baking powder and spices. Stir in lemon and orange zests and gradually beat in the eggs until they are well mixed.
Spoon the mixture into a lined 10 inch round cake tin and place in the oven for 3 hours.
When cool, turn out of the tin, heat the honey in a small saucepan with 1 tbsp water and brush over the Tea Brack for a shiny glaze. Serve with curls of butter.
Recipe by: =20
Posted to TNT - Prodigy's Recipe Exchange Newsletter by acandice@...
(angie c Valencia) on Mar 8, 1997.