Tea-And-Currant Loaf

Name: Tea-And-Currant Loaf
Ingredients: 1 cup firmly packed dark brown sugar; 1 1/2 cups strong brewed tea; 3/4 cup dried currants; 1/3 cup raisins; 1/3 cup golden raisins; 1/4 cup candied orange peel; 2 teaspoons rum extract; 2 tablespoons margarine, melted; 1 egg, lightly beaten; 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 2 teaspoons grated lemon rind; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground mace; Vegetable cooking spray

17 ingredients

3 steps

Ingredients

1 cup firmly packed dark brown sugar
1 1/2 cups strong brewed tea
3/4 cup dried currants
1/3 cup raisins
1/3 cup golden raisins
1/4 cup candied orange peel
2 teaspoons rum extract
2 tablespoons margarine, melted
1 egg, lightly beaten
2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 teaspoons grated lemon rind
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground mace
Vegetable cooking spray

Directions

1

Combine the first 7 ingredients in a medium bowl; stir well. Cover and let stand 8 hours. Add margarine and egg; stir well, and set aside.
2

Combine flour and next 6 ingredients (flour through mace) in a large bowl; make a well in center of mixture. Add tea mixture to dry ingredients, stirring just until the dry ingredients are moistened. Divide the batter evenly between 2 (7 1/2 x 3 3/4-inch) loaf pans coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans, and let cool completely on wire rack.
3

Note: Loaves can also be made in 3 (5 x 3-inch) disposable foil pans for gift giving, if desired. Bake at 350° for 45 minutes.