Enjoy the aroma of bergamot in this sweet breakfast loaf enhanced with currants and apricots. Pairs perfectly with a cup of Earl Grey.
Earl Grey Tea Loaf
- 1 cup dried sultanas or raisins
- ¾ cup dried currants (or yellow raisins)
- ½ cup prunes (pitted and chopped)
- 3 tbsp dried apricots (pitted and chopped)
- 1¼ cup strong & hot Tea Forté Earl Grey tea
- 1 cup light brown sugar
- 2 medium eggs beaten
- 1½ cups all-purpose flour
- 1¾ teaspoons baking powder
- ¼ teaspoon fine salt
- 9" x 5" loaf tin (or 2 small tins)
- butter, for greasing, plus extra to serve
- parchment paper
- In a small bowl, combine the chopped raisins or whole sultanas, currants, prunes and apricots. Pour the hot tea over the dried fruit, stir well, cover and soak overnight until the fruit absorbs all the liquid.
- The next day, preheat oven to 300˚F. Grease the loaf tin and line with parchment paper.
- Add the sugar and eggs to the bowl of soaked fruit and mix well. Add the flour, baking powder and salt and mix thoroughly. (Excess liquid is ok. If the mixture is too dry, add some milk.
- Pour the batter into the tin(s) until level with the top. Bake for 1hr 45 minutes, or until the cake is risen and just firm to the touch. Check loaf after 1 hour, if the top is too brown, cover with foil and continue baking.
- Once done, allow the loaf to cool in the tin for 10-15 minutes.
- Remove from tin and dispose of parchment paper. Cut into thick slices and serve with butter.
Yields: Makes approximately 14 thick slices.