DATE AND GINGER TEA LOAF
This recipe comes from Dana Jacobi, author of The Joy of Soy and recipe creator for the American Institute for Cancer Research's "Stopping Cancer Before It Starts." I haven't tried it yet, but it looks good, and I love dates!
Provided by LSUgirl
Categories Breads
Time 55m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees. Lightly coat an 81/2 x 4 1/2 x 2 1/2 loaf pan with canola oil spray. Set aside.
- In one bowl, combine the banana, dates, cinnamon, ginger, allspice, and maple syrup. In another bowl, combine the two flours, baking powder and salt. Set both bowls aside.
- In a large bowl, use a wooden spoon to cream the butter and sugar until fluffy.
- Mix in the eggs. The mixture may look curdled. Stir in the dry ingredients. Blend in the banana mixture, creating a sticky, thick batter. Spoon the batter into the prepared pan, smoothing it evenly.
- Bake 35 minutes, or until the top is well-browned and a toothpick inserted into the center comes out clean.
- Let the cake rest 2 minutes in the pan, then turn out and cool it completely on a rack. If possible, wrap it in foil and set it aside for 24 hours before serving, to allow the flavors to mellow.
- If desired, slices of cake can be warmed just before serving by wrapping them in wax paper and heating in a microwave at low power for a few seconds.
- Makes 10 one-inch slices.
Nutrition Facts : Calories 239.9, Fat 7.2, SaturatedFat 4, Cholesterol 57.6, Sodium 133.5, Carbohydrate 41.5, Fiber 3.6, Sugar 20.4, Protein 4.8
DARJEELING CRANBERRY, GINGER AND ORANGE TEA LOAF (FAT-FREE)
A delectable and easy Tea Loaf with aromatic and fruity flavours! The beauty of these British and Irish style Tea Loaves or Brack, is that they are nearly always fat-free, making them a tasty snack to have with an afternoon cuppa, and without the guilt! I have added ginger for a subtle kick, and I have discovered that if you soak your fruit in Darjeeling tea, it lends a wonderful flavour to the fruit, you can use any tea of your choice however. Remember to start this Tea Loaf off the night before you wish to bake it, as the fruit steeps in the tea overnight, making them plump and moist. This Tea Loaf freezes well (in slices) and it will stay fresh for a week in an airtight tin. NB: A note on ingredient conversions to US cups; The conversion rate to US cups is very dependant on what type of sugar and flour you use - there is a different rate for white flour and wholemeal flour, as there is for caster (superfine) sugar and granulated sugar. We use weights for measurements, and US cups rely on volume!
Provided by French Tart
Categories Quick Breads
Time 13h50m
Yield 12 slices, 6-12 serving(s)
Number Of Ingredients 11
Steps:
- NIGHT BEFORE BAKING:.
- Place all of the dried fruit, including the orange zest and ginger, with the sugar into a large mixing bowl, and pour over the hot tea, give it a good stir - cover with a clean tea towel and leave to steep overnight.
- BAKING THE TEA LOAF:.
- Pre-heat oven to 160C/325F/Gas Mark 3 and grease and line a 2 lb (1 kg) loaf tin.
- Add the beaten egg to the fruit mixture and mix well, then add the ground ginger.
- Gradually add the flour and stir the mixture well, ensuring there are no lumps of flour remaining.
- Pour the mixture into the prepared loaf tin and bake for 1 and 1/2 to 1 and 3/4 hours, or until the loaf is firm and a skewer comes out clean when testing.
- If the loaf appears to be browning too quickly, place on the bottom shelf and cover with a sheet of baking paper.
- Allow the loaf to cool slightly, and gently remove to a wire cooling rack.
- Store in an airtight tin for up to 1 week, or freeze slices of the tea loaf with greaseproof paper in between each slice.
- This is wonderful when buttered or toasted!
- NB: You must use HOT tea!
ELLENS GINGERBREAD TEA LOAF
Ellen says "This is by far one of the best gingerbread recipes I have ever made. It is so easy to make." I think she's right!
Provided by Annacia
Categories Quick Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 22
Steps:
- Preheat oven to 350°F.
- Prepare a 8 1/2- x 4 1/2-inch loaf pan (or Nordicware gingerbread loaf pan) with a non-stick baking spray.
- Using some light brown sugar (or plain granulated sugar), dust the bottom and all sides of the pan, leaving a thin coating of the sugar.
- In a large mixing bowl, combine flour, pepper, cloves, fennel, nutmeg, star anise, cinnamon, baking soda, and salt.
- Mix in 3 tablespoons of crystallized ginger; set aside.
- Using an electric mixer with a large bowl, beat the butter, brown sugar, and granulated sugar together until light and creamy.
- Beat in the eggs, one at a time, until well mixed.
- Add the vanilla extract and the fresh ginger.
- Slowly mix in 1/2 of the flour/spice mixture; then add milk and yogurt.
- Add the remaining 1/2 of the flour/spice mixture; blend just until smooth. Pour batter into the prepared loaf pan.
- Sprinkle the remaining 3 tablespoons of crystallized ginger over the top surface of the batter, pressing the ginger lightly into the batter.
- Bake approximately 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven, let pan cool on a wire rack for ten minutes, and then turn cake out out of the loaf pan onto the wire rack to cool completely. When completely cool, using a fine mesh strainer, dust the top lightly with confectioners (powdered) sugar.
- If desired, garnish with whipped cream and seasonal berries.
Nutrition Facts : Calories 2532.1, Fat 106.4, SaturatedFat 62.5, Cholesterol 737.8, Sodium 2721.4, Carbohydrate 347.7, Fiber 7.9, Sugar 181.9, Protein 43.8
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