Ingredients:
2 tea bags
1 1/2 cups mixed dried fruit
3/4 cup brown sugar
1 tablespoon fancy molasses
1 cup strong hot tea
1 large egg well beaten
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 tablespoon baking powder
1 teaspoon salt
2 cups all purpose flour
Directions:
Star by brewing your tea. Place two tea bags in 1 cup of boiling water and let steep for at least 10 minutes. Remove the tea bag then add the brown sugar and molasses, stir until dissolved. Add the mixed dried fruit, cover then go to work, or bed, or whatever, just don't touch for at least six hours.
Heat your oven to 325 F. Grease a 1lb loaf pan.
Beat your egg and add it to your wet ingredients. Don't worry if they have absorbed most of the tea, it won't affect the recipe. In a separate bowl combine your dry ingredients and mix until well blended. Add it all together and mix well. Scrap the stick paste into your loaf pan and do your best to level it out. Cook for one hour or until a skewer comes out clean. you'll need some thin longer then a tooth pick to reach the center. Let it cool for 15 minutes before removing from the pan.
The Twist:
The fruit you choose to use will greatly effect the end result. Raisins, currents and dried cranberries will absorb a lot of fluid which will cause your bread to be a little more dense. You can add another 1/3 cup of tea to lighten it up a bit. Mixed fruit refers to the candid dried fruit often found in fruitcake. Because it is candied it won't absorb as much liquid but I find it isn't to everyone's taste.
The brown sugar and molasses take the place of muscovado sugar which is harder to get here in Canada and frankly, unnecessary. Be warned if you choose to use blackstrap molasses instead of the fancy, it has a much stronger flavour.
The baking powder, salt and all purpose flour create a homemade batch of self rising flour. If for some reason you actually have self rising flour you can substitute it directly.
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