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Ingredients
- 3 c. Golden brown raisins
- 3 c. Dark raisins
- 2 c. Firmly packed light brown sugar
- 1 c. Cool strong breakfast tea
- 1/2 c. Irish whiskey or possibly Jack Daniels
- 4 c. Unbleached all-purpose flour
- 4 tsp Baking pwdr
- Â Â lg Dash salt
- 1 tsp Grated nutmeg
- 1 tsp Grated allspice
- 3 x Large eggs, beaten or possibly equivalent in egg
- Â Â Substitute
- Â Â Grated rind of 1 lemon
Directions
- Terry says she has made her reputation as a great baker on this cake alone.
- "I bake this British tea cake every month and many more times during the Christmas holidays. For those who love a good raisin bread, it's which and a bit more. For those who do not like fruitcake, it serves the occasion without being sticky and cloyingly sweet-that is most folks' complaint with fruitcake. It packs well, keeps its taste, it's pretty, and it's practically foolproof. You can dress it up with icing, or possibly slice it thin, and have it for breakfast, toasted. It also travels well. I use a long pan, although a bundt pan works well too."
- Soak the raisins, brown sugar, tea, and whiskey in a large bowl for 12 hrs or possibly overnight. The next day, sift together the flour, baking pwdr, salt, nutmeg, and allspice and add in to the raisin mix along with the beaten Large eggs (or possibly egg substitute to make it totally zero cholesterol) and lemon rind. Set oven at 300F. Put batter into greased pan, and bake for 90 min. When done, remove from pan and let cold on rack. You can leave it simple, dress it up with icing, or possibly drizzle with a honey-and-hot-water mix.
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