Tea-And-Currant Loaf Recipe

Name: Tea-And-Currant Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup firmly packed dark brown sugar; 1 1/2 cups strong brewed tea; 3/4 cup dried currants; 1/3 cup raisins; 1/3 cup golden raisins; 1/4 cup candied orange peel; 2 teaspoons rum extract; 2 tablespoons margarine, melted; 1 egg, lightly beaten; 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 2 teaspoons grated lemon rind; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground mace; Vegetable cooking spray

Servings: persons

1 cup firmly packed dark brown sugar
1 1/2 cups strong brewed tea
3/4 cup dried currants
1/3 cup raisins
1/3 cup golden raisins
1/4 cup candied orange peel
2 teaspoons rum extract
2 tablespoons margarine, melted
1 egg, lightly beaten
2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 teaspoons grated lemon rind
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground mace
Vegetable cooking spray

1
Combine the first 7 ingredients in a medium bowl; stir well. Cover and let stand 8 hours. Add margarine and egg; stir well, and set aside.
2
Combine flour and next 6 ingredients (flour through mace) in a large bowl; make a well in center of mixture. Add tea mixture to dry ingredients, stirring just until the dry ingredients are moistened. Divide the batter evenly between 2 (7 1/2 x 3 3/4-inch) loaf pans coated with cooking spray. Bake at 350u00b0 for 50 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans, and let cool completely on wire rack.
3
Note: Loaves can also be made in 3 (5 x 3-inch) disposable foil pans for gift giving, if desired. Bake at 350u00b0 for 45 minutes.

474

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup firmly packed dark brown sugar, 1 1/2 cups strong brewed tea, 3/4 cup dried currants, 1/3 cup raisins, and more.

Yes, Tea-And-Currant Loaf falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tea-And-Currant Loaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions