Bara Brith (Welsh Tea Cake)
1½ Cups Self-Rising Flour
1½ Cups of regular and blonde raisins, and diced, dried apricots, mixed
12 ounces of strong, hot, black tea
1/2 cup dark brown sugar
1 whole egg
1 teaspoon cinnamon
1 teaspoon "pumpkin spice"
butter
3 mini-loaf pans
Re-hydrate the fruit by covering it with the tea in a mixing bowl, and stir in the sugar to dissolve. Use enough tea to cover, and hold the rest. Let the fruit sit for about 4 to 6 hours.
After the fruit is rehydrated, butter and flour the loaf pans and set the oven at 350° F.
Next, in a bowl dry-mix the flour and the spices. Then wisk the egg with the remaining tea that is now cool, and add that to the fruit that has been rehydrated.
Add the fruit-tea-egg mixture to the flour/spices, and stir. This will make a batter. Quickly mix out all of the lumps from the flour, then pour into the loaf pans in equal amounts. Place the loaf pans into the oven. Don't wait, since the acid in the fruit and the tea will immediately begin to react with the self-rising flour.
Bake for one hour, remove and cool on a rack. This is usually made two days in advance, but it's pretty good made in the evening and served at breakfast with butter..., for all you Dutch Oven bakers out there.
AND A Dydd Gŵyl Dewi Hapus (Happy Saint David's Day) to you ALL! :grin:
LD
1½ Cups Self-Rising Flour
1½ Cups of regular and blonde raisins, and diced, dried apricots, mixed
12 ounces of strong, hot, black tea
1/2 cup dark brown sugar
1 whole egg
1 teaspoon cinnamon
1 teaspoon "pumpkin spice"
butter
3 mini-loaf pans
Re-hydrate the fruit by covering it with the tea in a mixing bowl, and stir in the sugar to dissolve. Use enough tea to cover, and hold the rest. Let the fruit sit for about 4 to 6 hours.
After the fruit is rehydrated, butter and flour the loaf pans and set the oven at 350° F.
Next, in a bowl dry-mix the flour and the spices. Then wisk the egg with the remaining tea that is now cool, and add that to the fruit that has been rehydrated.
Add the fruit-tea-egg mixture to the flour/spices, and stir. This will make a batter. Quickly mix out all of the lumps from the flour, then pour into the loaf pans in equal amounts. Place the loaf pans into the oven. Don't wait, since the acid in the fruit and the tea will immediately begin to react with the self-rising flour.
Bake for one hour, remove and cool on a rack. This is usually made two days in advance, but it's pretty good made in the evening and served at breakfast with butter..., for all you Dutch Oven bakers out there.
AND A Dydd Gŵyl Dewi Hapus (Happy Saint David's Day) to you ALL! :grin:
LD
