Tea Brack
 
Prep time
Cook time
Total time
 
Serves: 16
Ingredients
  • 1 cup black tea, strong brewed
  • ½ cup raisins
  • ½ cup dried cranberries
  • ½ cup currants
  • 1 cup prunes, chopped
  • 1 cup dates, chopped
  • 1 cup dark brown sugar
  • 2 cups of whole wheat Graham flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 egg, beaten
  • 2 tbsp turbinado sugar
Instructions
  1. Place all dried fruits into a medium glass bowl.
  2. Pour the hot tea over the fruits and stir gently to incorporate all.
  3. Allow the tea and fruit mixture to cool and soak, approximately 1 hour.
  4. Preheat the oven to 325 degrees and place a rack in the middle of the oven.
  5. Grease a round cake pan (preferably 8 inches by 2 inches deep, but a 9 inch pan will do).
  6. When the fruit has soaked and the tea has cooled, add the flour to a large bowl.
  7. Stir in the baking powder, salt and brown sugar.
  8. Add the fruit and tea to the flour and stir to incorporate until completely wet. The batter will be stiff and sticky.
  9. Add the egg and stir until well incorporated.
  10. Pour the batter into the greased pan and spread evenly to the sides.
  11. Sprinkle the turbinado sugar evenly over the top of the batter.
  12. Bake for 60 to 70 minutes until a toothpick inserted into the center comes out clean, yet moist.
  13. Remove and cool for a few minutes on a wire rack before easing the edge with a thin knife and removing from the pan to complete cooling on the wire rack. Be careful, the pan will still be very hot!
  14. Plate and slice for serving with tea (preferably) or coffee.
Notes
I considered substituting chopped mission figs for the prunes, adding dried blueberries to the mix, etc. Also, there is an absence of spices (cinnamon, nutmeg, allspice, etc) which I believe allows the fruit to shine through, but when added would provide wonderful variety.

I based this recipe on the one found on the King Arthur Flour website.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2017/03/16/tea-brack/