Tea bread is another classic item on an afternoon tea table. This is the first time, where I have been baking a tea bread, and I will for sure repeat this experience.
I have found this recipe in the book called "Afternoon Tea - De bedste opskrifter fra Perch´s Tea Room" by Stine Hincheldey Alwén. I have did not make any modification to the original recipe.
It is not a cake, which you can make in a hurry, as the various dried fruits need to soak for minimum 3 hours in tea !!!
Christmas Tea Bread a la Afternoon Tea: - 1 bread/cake
- 125 g dried apricot - cut into smaller pieces
- 125 g raisins
- 75 g sucat
- 300 g strong black tea
- 275 g (cake) flour
- 2½ teaspoon baking powder
- 150 g sugar
- 1 teaspoon cinnamon
- 1 egg
- Add all the various dried fruit in a small mixing bowl. Pour the hot strong tea over the fruit. Let the fruit soak in the tea for minimum 3 hours or night over.
- Mix flour, baking powder, sugar and cinnamon together. Add this dry mix into the soaked fruit, and stir everything well together.
- Add in the egg, and stir everything into a homogeneous mass. If the cake dough seems to be too dry in it, add in some more black tea.
- Cover a rye bread form with baking paper, before filling the cake dough into it.
- Bake the cake at 160'C in the lower part of the oven for minimum 1 hour.
- Check that the cake is baked with a pin, before removing it from the oven.
- Let the cake cool down, before you start to cut into slices.