Cinnamon Cherry Tea Bread
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 2 large eggs
- 2 tsp ground cinnamon
- 2 1/2 tsp baking powder
- 3 tbsp honey
- zest of 1 orange
- 125 g/ 3/4 cup dried cherries
- 75 g/ 1/2 cup raisins
- 1 tea bag (i used ceylon)
- 275 ml/ 1 cup + 2 tbsp just boiled water
- 125 g/ 2/3 cup light muscovado sugar
- 300 g/ 2 1/2 cups plain (all purpose) flour
- Carbohydrate 3.59983444372688 g
- Cholesterol 71.1805555541748 mg
- Fat 1.81276222191846 g
- Fiber 0.288396870376408 g
- Protein 2.69256170024973 g
- Saturated Fat 0.61135111092195 g
- Serving Size 1 1 -16 (37g)
- Sodium 41.362187463801 mg
- Sugar 3.31143757335047 g
- Trans Fat 0.288507249984467 g
- Calories 40 calories
Put the dried fruits and tea bag into a large jug. Pour the just boiled water on top and leave to soak for 2 hours (or overnight). Remove the tea bagPre-heat the oven to 160°C/ 310°F and line a 2 LB loaf tin with baking parchmentPut the sugar, honey and eggs into a large bowl and mix, with electric beaters, until pale and thick (the consistency of fairly thick custard). This will take around 5 minutesMeasure out the flour, baking powder and cinnamon into a bowl. Stir to combine, then sieve half into the batter and fold inMix the dried fruit, soaking liquid and the orange zest into the batterFinally, sieve in the remaining flour and fold through until the flour has been fully incorporatedSpoon into the baking tin and bake for 50-60 minutes in the oven. The tea loaf is cooked when a skewer coming out clean. (after 45 minutes cover the top of the cake with foil if you think it might burn but the cake needs longer)Allow to cool completely in the tin. Then slice and serve on it's own or with a slick of butterEat within 3 days
