Name: Tea Brack
Ingredients: 2 c dark seedless raisins or dried currants; 1 1/2 c firmly packed dark-brown sugar; 1 1/2 c strong bewed tea, chilled; 1/8 to 1/4 c rum; 2 c unsifted all-purpose flour; 1 1/2 t baking powder; 1/2 t cinnamon; 1/2 t nutmeg; 1/2 t salt; 1 lg. egg, room temperature, lightly beaten

Tea Brack

Ingredients

2 c dark seedless raisins or dried currants
1 1/2 c firmly packed dark-brown sugar
1 1/2 c strong bewed tea, chilled
1/8 to 1/4 c rum
2 c unsifted all-purpose flour
1 1/2 t baking powder
1/2 t cinnamon
1/2 t nutmeg
1/2 t salt
1 lg. egg, room temperature, lightly beaten

Instructions

Makes 1 loaf or 10 servings. Several hours or the night before baking, in large glas bowl, combine raisins, brown sugar, tea, and rum. Cover bowl with plastic wrap and let sit overnight. Heat oven to 325 degrees F. Grease an 8 1/2 X 4 1/2" loaf pan and line with waxed paper. Grease waxed paper. (I prefer two of the 1/2 size loaf pans instead.) In medium bowl, stir together flour, baking powder, cinnamon, nutmeg, and salt. Slowly beat flour mixture and the egg into raisin mixture until combined. Pour batter into greased loaf pan. Bake brack 1 1/2 hours or until browned and cake tester inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Turn brack out of pan and remove waxed paper. Cool completely.