Tea Brack

Combine the tea, turbinado sugar, both types of raisins, currants, apricots and Cognac/Brandy in a bowl. Cover with plastic wrap and let steep at room temp for 12 - 24 hours.

When ready to bake the Brack, pre-heat oven to 350F and use a 8 X 4in non-stick pan or cake ring.

Sift together both flours, baking powder, cinnamon, nutmeg and sea salt into a mixing bowl. Combine the slightly beaten egg with the fruit. Then add to the dry ingredients and stir just until blended. Do not over mix because the Brack will be tough.

Scrape batter into the prepared pan and bake for about 1 1/2 hours or until a cake tester inserted in the center of the cake comes out clean.

Cool in the pan on a counter rack for 5 - 10 minutes. Then turn the loaf out onto a wire rack and allow to cool. 1 loaf yields about 16 slices.

Only 1 gram of fat / slice !

1 1/2 cups strong brewed EarlGrey tea
1 1/2 cups turbinado sugar
1/2cup unsulfered raisins
1/2cup unsulfered golden raisins
1/2cup currants
1/2cup chopped dry apricots
1/4cup Cognac/Brandy
1 1/2 cup AP unbleached flour
1/2cup wholewheat flour
1 1/2 ts baking powder
1 ts ground cinnamon
1/2 ts ground nutmeg
1/2 ts sea salt
1 lrg egg, lightly beaten

Delighful Desert !
"Brack" is an old Irish word for "fruitcake". Note that the fruit is steeped overnight in tea and cognac/brandy before baking. Only 185 cal / slice.
As in all "methods" found on these pages, the fruit can be subsituted for those of your choice. Just assure yourself that they are UNsulfered.

Getting Ahead:
Tea cakes and scones freeze well, so if you want to bake during that hour or two of your spare time, it is possible to make the Tea Brack and Black Ginger cakes ahead of time and freeze them for further use. They DO NOT, however, react well to microwave ovens, so you'll have to defrost on the counter or in a traditional oven.

Not only can this be presented as a loaf but you can also fashion it into a Christmas cake !


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