I love Autumn, strange as it may sound. If it’s cold it’s ok, we expect it to be, evenings are getting darker and cosier, the lawn has a blanket of crunchy brown leaves, we’re no longer living in hope that Summer will be here tomorrow!
And, of course, Autumn arriving is a great excuse to bake tea brack! There is something comforting about sitting down on a nice autumnal afternoon with a steaming mug of tea accompanied by a fresh from the oven slice of tea brack smothered with butter.
This tea brack is adapted from a recipe I found on
http://uktv.co.uk/food/recipe/aid/514212. I just made a few little changes
300ml Cold Tea
55g Glacé Cherries, halved & quartered
55g Mixed Candied Peel
200g Light Muscovado Sugar
225g Self Raising Flour
1 Egg, beaten
1 tsp Nutmeg
1 tsp Cinnamon
Place the tea in a bowl, add the sultanas, raisins, cherries & candied peel. Cover, set aside & soak overnight
Preheat the oven to 180C & grease a 2lb loaf tin
Add the sugar, flour, egg, nutmeg & cinnamon to the tea and fruit, mix well ensuring everything is well incorporated.
Transfer the mixture to the loaf tin
Bake in the oven for 1 hour and 20-30 minutes
Leave to cool in the tin for 10 minutes before turning out onto a cooling rack.
Serve in slices with butter and store in an airtight tin.
If you like your tea brack, you’ll love this, it is so deliciously moist.
In the original recipe, whiskey was added to the tea at the soaking stage, I didn’t use it, however I’m sure it would be just as delicious and it will certainly help ‘keep’ it for longer, however that’s not something I need to worry about as it will be demolished in a couple of days here 🙂