Brack Tea Loaf Recipes

Steps:

• Soak the raisins and currents in the cold tea overnight.
• Heat oven to 350F and line a 1 lb loaf pan with greased parchment paper.
• Add all the remaining ingredient to the raisins, currents and cold tea.
• Stir well and pour into the prepared loaf pan.
• Bake for apprx 1 1/2 hours or until cooked through.
• Keeps well in a covered tin.
• Serve buttered.

Steps:

• Soak the dried fruit in the hot tea for 2 hours, then drain and gently squeeze out excess tea.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan. Stir together the flour cinnamon, nutmeg, and baking soda; set aside.
• Beat the egg, sugar, marmalade, orange zest, and tea-soaked fruit until well combined. Gently fold in the flour until just combined, then pour into the prepared Bundt pan.
• Bake in preheated oven for 1 hour or until the top of the cake springs back when lightly pressed. Allow to cool in the pan for 2 hours before removing. Continue to cool to room temperature on a wire rack. Press the objects of choice into the cake through the bottom before serving.

Steps:

• First soak the raisins and sugar in the tea (or tea and whiskey) overnight.
• Preheat the oven to 300 degrees F (150 degrees C).
• Add Flour, baking powder, and eggs to the tea mixture.
• Spoon the dough into a greased loaf pans. You should be able to fill 3 loaf pans, 8x4 inches (20x10 cm). (I prefer to make them in ready to give away little loaf pans which makes about five per batch).
• Place loaf pans in the oven and bake for 1 hour and 45minutes.
• Leave Bram Brack to cool in the pans for 10 minutes, then turn out onto a cooling rack and glaze the top with the melted honey. ( If you go with the small give away kind let cool then leave in tin drizzle honey on the top and cover with a little room on top and then give them away when ready.).

Steps:

• Mix the sultanas, raisins and orange zest in a large mixing bowl. Pour over the tea and cover the bowl. Leave to sit for a minimum of 6 hours or ideally overnight to allow the dried fruit to soak up all the liquid.
• Heat the oven to 180C/160 fan/gas 4. Grease and line a 900g loaf tin. Add the eggs, flour and sugar to the soaked fruit, ensuring everything is well combined. Spoon the mixture into the tin and place in the centre of the oven for 1 hour 30 mins or until firm to the touch. Leave to cool in the tin for 15 mins before transferring to a wire rack.
• Cut into thick slices and serve with butter. To store, wrap tightly and keep in an airtight container for up to five days. The loaf will taste even better after a few days.

Steps:

• Soak dried fruit in brewed tea in a bowl, at least 2 hours and up to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Mix flour, almond meal, and baking powder together in a bowl.
• Stir brown sugar and egg into the dried fruit-tea mixture. Mix in flour mixture, 1 spoonful at a time, until smooth. Spoon mixture into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour.

Steps:

• Combine the mixed dried fruits, dried apricots , sugar and the black tea in a bowl. Leave overnight.
• Preheat oven to 180°C Grease a loaf tin.
• Add the beaten egg and sifted flour to the furit/tea mixture. Stir until combined.
• Bake 1 hour or until quite firm on the top.
• Allow to cool. Slice thinly and serve spread with butter.
• NOTE: Cooking time does not include the overnight soaking time.

Steps:

• 1. Put the tea, sugar and dried fruit in a bowl, cover and leave to soak overnight,.
• 2. Preheat the oven to 180 C /350 F / Gas 4 and line a greased 2lb (900g) loaf tin.
• 3. Add the lightly beaten egg to the fruit mixture.
• 4. Sieve the flour and baking soda together and fold into the mixture. Turn into the prepared tin. Place in the oven and bake for 11/2 - 1 3/4 hours.
• 5. Transfer to a wire rack to cool completely before slicing.

Steps:

• Mix together the dried fruit, sugar and hot tea.
• Cover and leave overnight.
• Add the egg beat well, then stir in the flour.
• Grease a 1-lb loaf tin; line the base with greaseproof paper.
• Place the mixture into the tin and bake for about 1 ½ hours at 160c (fan).
• Always use hot tea so the sugar dissolves and the dried fruit swells more easily.
• Prep time doesn't include soak time.