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LOCATION: Recipes >> Cake Recipes >> Tea Brack 02

Print this Recipe    Tea Brack 02

TEA BRACK
Makes 1 loaf or 10 servings

2 c dark seedless raisins or dried currants
1 1/2 c firmly packed dark-brown sugar
1 1/2 c strong bewed tea, chilled
1/8 to 1/4 c rum
2 c unsifted all-purpose flour
1 1/2 t baking powder
1/2 t cinnamon
1/2 t nutmeg
1/2 t salt
1 lg. egg, room temperature, lightly beaten

Several hours or the night before baking, in large glas bowl,
combine raisins, brown sugar, tea, and rum. Cover bowl with plastic
wrap and let sit overnight.

Heat oven to 325 degrees F. Grease an 8 1/2 X 4 1/2" loaf pan and
line with waxed paper. Grease waxed paper. (I prefer two of the
1/2 size loaf pans instead.)

In medium bowl, stir together flour, baking powder, cinnamon,
nutmeg, and salt. Slowly beat flour mixture and the egg into raisin
mixture until combined.

Pour batter into greased loaf pan. Bake brack 1 1/2 hours or until
browned and cake tester inserted in center comes out clean. Cool
in pan on wire rack 5 minutes. Turn brack out of pan and remove
waxed paper. Cool completely.

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