Tea Bread With Vine Fruit And Pine Nuts Recipes

SCOTTISH TEA BREAD (FRUIT LOAF)

Steps:

• Put all the dried fruit into a bowl with the brown sugar and pour the hot tea over the top. Cover and let stand on the counter overnight.
• Preheat the oven to 350°F (180°C)
• Butter and flour the inside of a loaf tin and set aside.
• Place the fruit mixture into a large bowl and add the beaten egg, flour and baking powder and mix until well combined.
• Pour mixture into prepared pan and place into preheated oven. Bake for 60 to 65 minutes or until a cake tester comes out clean.
• Allow to cool in pan for 15 minutes, then carefully remove cake from pan and place on cooling rack. Cool completely before slicing. Serve with a hot cup of tea.

TEA BREAD WITH VINE FRUIT AND PINE NUTS

Steps:

• 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.)