Tea Brack
- Preparing Time: -
- Total Time: -
- Served Person: Serves 12
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1 cup boiling water
- 2 cups all purpose flour
- 1/2 teaspoon ground all spice
- pinch of ground cloves
- 1 1/2 cups raisins
- 1 cup (packed) golden brown sugar
- 1 1/2 cups golden raisins
- 1 egg, beaten to blend
- unsalted butter, room temperature
- Carbohydrate 64 g(21%)
- Cholesterol 16 mg(5%)
- Fat 2 g(3%)
- Fiber 2 g(10%)
- Protein 4 g(8%)
- Saturated Fat 1 g(5%)
- Sodium 173 mg(7%)
- Calories 275
Preparation Place tea bags in large bowl. Add 1 cup boiling water and let steep 5 minutes. Remove tea bags. Add all raisins, sugar and orange peel to bowl. Cover and let stand overnight, stirring once or twice. Preheat oven to 350°F. Generously butter bottom and sides of 9-inch-diameter springform pan. Mix egg into tea mixture. Add flour, baking powder, salt, cinnamon, allspice and cloves and mix well. Transfer batter to prepared pan. Bake until top is golden and tester inserted into center comes out clean, about 1 hour and 15 minutes (bread will fill half to two-thirds of pan). Cool bread in pan on rack. (Can be made 1 day ahead. Cover and let stand at room temperature.) Release pan sides from bread. Slice bread; serve with butter.
Preparation Place tea bags in large bowl. Add 1 cup boiling water and let steep 5 minutes. Remove tea bags. Add all raisins, sugar and orange peel to bowl. Cover and let stand overnight, stirring once or twice. Preheat oven to 350°F. Generously butter bottom and sides of 9-inch-diameter springform pan. Mix egg into tea mixture. Add flour, baking powder, salt, cinnamon, allspice and cloves and mix well. Transfer batter to prepared pan. Bake until top is golden and tester inserted into center comes out clean, about 1 hour and 15 minutes (bread will fill half to two-thirds of pan). Cool bread in pan on rack. (Can be made 1 day ahead. Cover and let stand at room temperature.) Release pan sides from bread. Slice bread; serve with butter.
