Yield: 1 Servings
|3 cups||Golden raisins|
|3 cups||Dark raisins|
|2 cups||Firmly packed light brown sugar|
|1 cup||Cold strong breakfast tea|
|½ cup||Irish whiskey or Jack Daniels|
|4 cups||Unbleached all-purpose flour|
|4 teaspoons||Baking powder|
|1 teaspoon||Grated nutmeg|
|1 teaspoon||Grated allspice|
|3||Eggs; beaten or equivalent in egg|
|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 sweet--which 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 honey-and-warm-water mixture.
Recipe by: MAILING LIST 1995
Posted to recipelu-digest Volume 01 Number 442 by ctlindab@... on Jan 3, 1998