I made four cakes for our Peak District short walking break so I decided to try one I had never done before ‘Borrowdale Tea Bread’; it was delicious and everyone really enjoyed it.
I will be making it again and again Try the recipe it’s so easy to follow, I also recommend adding a tablespoon of brandy to the fruit its gives it kick.
Borrowdale Tea Bread Ingredients
- 1 lb mixed dried fruit (currants, raisins, sultanas)
- ½ pint strong tea
- 6 oz brown sugar
- 1 large egg beaten
- 1 oz melted butter
- 12 oz plain flour
- ½ tsp bicarbonate of soda
How to Make Borrowdale Tea Bread
- Soak the fruit overnight in the tea, in a large mixing bowl.
- Pre-heat the oven to 350F, 180C, gas 4).
- Stir into the soaked fruit the sugar, the egg and the melted butter.
- Sieve the flour and the bicarbonate of soda into the mixture and mix well.
- Spoon into a lightly greased and lined 2 lb loaf tin and bake in a moderate oven for 1 to 1-1/4 hrs, or until firm to the touch.
- Leave in the tin for about 5 minutes, then turn out and cool on a wire rack.