Ingredients
The following ingredients have 12 Servings
- 10 ounces combination of raisins and sultanas
- 4 ounces dried black currants
- 1 ounce candied lemon peel
- 1 ounce candied orange peel
- Homemade Candied Lemon/Orange Peel Recipe ((VERY strongly recommend using homemade, it makes ALL the difference!!))
- 1 1/3 cups very strong black tea
- 3 cups all-purpose flour
- 1 cup packed dark brown sugar
- 3 3/4 teaspoons baking powder
- 2 1/2 teaspoons mixed spice
- Homemade Mixed Spice Recipe ((strongly recommended for the best flavor))
- 1 1/4 teaspoon salt
- 4 tablespoons unsalted butter (, softened )
- 1 large egg (, lightly beaten)
Instruction
- Preheat the oven to 325 degrees F. Grease a 9x5 inch loaf tin (2 pound loaf tin).
- Put the raisins, sultanas and currants in a bowl along with the candied lemon and orange peel. Pour the hot tea over the fruit, stir, cover and let sit overnight.Depending on how dry or moist your raisins/currants were to begin with they will have absorbed nearly all of the liquid. If there is some liquid remaining reserve about 2 or 3 tablespoons of it to brush on top of the finished bread.
- In the bowl of a stand mixer, place the flour, baking powder, salt and spices and stir to combined. Add the fruits and their juices (except for the juice you reserved) along with all remaining ingredients. Use the paddle attachment to mix the ingredients into a batter that resembles a soft cookie dough. (If the batter seems too dry after you've mixed it add either a little melted butter or a little bit of egg yolk.)
- Scoop the batter into a greased loaf pan and use the back of a spoon or your fingers to smooth the top. Bake for 70-85 minutes or until a toothpick inserted into the center comes out clean.Spoon or brush the reserved dried fruits liquid over the top of the hot bread and let it cool for a few minutes before removing it from the loaf pan to cool completely on a wire rack.
- To serve cut into slices and spread with butter. Traditionally enjoyed with a cup of tea.
