With Downton Abbey on my mind I took down my fancy china to photo the last remaining slices of Irish Tea Brack. Mmmmm that was a nice cup of tea. It always tastes nicer in a nice cup and saucer than a plain mug to me.
IRISH TEA BRACK
|1½ cups||12 fl oz||330ml||Cold Irish or English Breakfast tea -strong tea (one tea bag for gift jar)|
|2 cups||9oz||270g||Plain or all purpose flour|
|½ cup||4oz||80g||Soft brown sugar|
|3 cups||1lb||350g||Mixed raisins & sultanas|
|½ teaspoon||1 level teaspoon||Bread soda (Bicarbonate of Soda)|
|½ teaspoon||1 level teaspoon||Mixed Spice or allspice|
|1 teaspoon||1 heaped teaspoon||Grated lemon rind (optional)|
I used dried mixed fruit which contained raisins, sultanas and chopped candied peel instead . I also used two eggs as they were small. You will need a 2lb loaf tin or a deep 7″ round tin for the above recipe. For the gift pack I made I used half the quantity so I will it will say on instructions to use a 1 lb loaf tin. The loaf slices easier but the round version is probably more traditional.
Make a strong cup of tea with the tea bag. Put the tea, sugar, lemon rind and dried fruit in a bowl. Stir well, then cover and leave to soak overnight.
The next day, preheat the oven to 350ºF (180ºC/Gas Mark 4) and grease the loaf tin with a little butter. Beat the egg and mix it thoroughly with the fruit. Sieve the flour, spices and bread soda together and stir well into the fruit mixture.
Turn the batter into the tin, place in the oven and bake for 90 minutes. Allow the brack to cool for about 20 minutes in the tin before turning it out to cool on a wire rack. It taste delicious hot, straight from the oven but it is even nicer two days later. That is if it lasts that long.
This has to be the easiest cake to bake. It really is so simple.