Tea Bread with Vine Fruit and Pine Nuts
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1 large egg
- 1/4 cup sugar
- 1 1/2 cups water
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1/4 cup light corn syrup
- 1 1/4 cups self-rising flour
- 1/2 cup dried currants
- 1/2 cup golden raisins
- Carbohydrate 46 g(15%)
- Cholesterol 23 mg(8%)
- Fat 15 g(24%)
- Fiber 2 g(9%)
- Protein 6 g(13%)
- Saturated Fat 1 g(6%)
- Sodium 298 mg(12%)
- Calories 331
Preparation Bring 1 1/2 cups water to boil in small saucepan. Add tea leaves. Remove from heat. Cover and let steep 15 minutes. Strain tea into small bowl; discard tea leaves. Add raisins and currants; let soak 45 minutes. Strain soaking liquid from raisin mixture; reserve 3/4 cup soaking liquid and raisin mixture separately. Discard any remaining liquid. Preheat oven to 325°F. Butter and flour 8 1/2x4 1/2x2 1/2-inch metal loaf pan. Sift flour, sugar and baking powder into medium bowl. Add reserved 3/4 cup soaking liquid, corn syrup, egg and vanilla. Using electric mixer, beat until well blended. Stir in raisin mixture and pine nuts. Transfer batter to prepared pan; smooth top. Bake bread until deep golden and tester inserted into center comes out clean, about 55 minutes. Cool in pan 15 minutes. Turn bread out onto rack. Cool completely. (Can be made 2 days ahead. Wrap in plastic; store at room temperature.)
Preparation Bring 1 1/2 cups water to boil in small saucepan. Add tea leaves. Remove from heat. Cover and let steep 15 minutes. Strain tea into small bowl; discard tea leaves. Add raisins and currants; let soak 45 minutes. Strain soaking liquid from raisin mixture; reserve 3/4 cup soaking liquid and raisin mixture separately. Discard any remaining liquid. Preheat oven to 325°F. Butter and flour 8 1/2x4 1/2x2 1/2-inch metal loaf pan. Sift flour, sugar and baking powder into medium bowl. Add reserved 3/4 cup soaking liquid, corn syrup, egg and vanilla. Using electric mixer, beat until well blended. Stir in raisin mixture and pine nuts. Transfer batter to prepared pan; smooth top. Bake bread until deep golden and tester inserted into center comes out clean, about 55 minutes. Cool in pan 15 minutes. Turn bread out onto rack. Cool completely. (Can be made 2 days ahead. Wrap in plastic; store at room temperature.)
