Cup Of Tea Loaf Recipe
Ingredients
| Tea | 1 Cup (16 tbs), strained | |
| Mixed dried fruit | 2/3 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| 2 cups sifted self-rising flour or 2 cups all-purpose flour sifted with 2 teaspoons baking powder | ||
| Sugar | 6 Tablespoon | |
| Shortening | 6 Tablespoon | |
Directions
Grease and line a large 9 x 5 x 3-inch loaf pan.
Bring the tea and fruit to the boil in a saucepan, cover and simmer gently for 5 minutes.
Remove the pan from the heat, stir in the baking soda and leave until cold.
Mix the flour and sugar together in a bowl and rub in the shortening until the mixture resembles readcrumbs.
Add the soaked fruit and liquid to the dry ingredients, mix well together and spoon into the prepared pan.
Bake in the center of a moderately hot oven (375°F) for about 45 minutes until well risen and cooked through.
Cool the loaf in the pan for a few minutes before turning out onto a cake rackto cool completely.
Bring the tea and fruit to the boil in a saucepan, cover and simmer gently for 5 minutes.
Remove the pan from the heat, stir in the baking soda and leave until cold.
Mix the flour and sugar together in a bowl and rub in the shortening until the mixture resembles readcrumbs.
Add the soaked fruit and liquid to the dry ingredients, mix well together and spoon into the prepared pan.
Bake in the center of a moderately hot oven (375°F) for about 45 minutes until well risen and cooked through.
Cool the loaf in the pan for a few minutes before turning out onto a cake rackto cool completely.
Chef
