Tea Loaf
Ingredients
- 12 fluid ounces strong, cold Tetley® Classic Blend Tea
- 1 cup light brown sugar
- 3 ounces raisins
- 3 ounces sultanas
- 3 ounces currants
- 3 ounces mixed candy peel
- 10 ounces self-rising flour, sifted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1 egg, beaten
Directions
- Put tea, sugar, raisins, sultanas, currants and peel in bowl and let soak overnight.
- The next day, preheat oven to 350°F.
- Grease and line a 9"x 15" loaf pan.
- Add flour, spices and beaten egg to fruit and tea mixture and beat thoroughly.
- Turn into prepared pan and bake 1 hour and 45 minutes, or until inserted knife comes out clean.
- Remove from oven and turn out on wire rack to cool.
- Serve sliced with butter and preserves.
- Store, wrapped in plastic cling wrap, in an airtight tin.
- Yield: 1 loaf.