| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Irish |
Irish, Foods |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Raisins |
| 1 |
lb |
Sultanas |
| 1 |
lb |
Soft brown sugar |
| 5 |
fl |
Whiskey |
| 10 |
fl |
Cold tea, strained |
| 1 |
lb |
All-purpose flour |
| 1 |
tb |
Baking powder |
| 1 |
ts |
Nutmeg, grated |
| 1 |
ts |
Cloves, ground |
| 1 |
ts |
Cinnamon, ground |
| 1 |
|
Lemon, zest only, grated |
| 1 |
|
Orange, zest only, grated |
| 3 |
|
Eggs, beaten |
| 1 |
oz |
Clear honey |
|
|
Butter, to serve |
INSTRUCTIONS
Makes one 10 inch cake.
Put raisins, sultanas, sugar, whiskey and tea in a bowl. Leave to stand
overnight.
Preheat oven to 160°C/300°F/Gas 2. Sift the flour into the raisin mixture
with the baking powder and spices. Stir in lemon and orange zests and
gradually beat in the eggs until they are well mixed.
Spoon the mixture into a lined 10 inch round cake tin and place in the oven
for 3 hours.
When cool, turn out of the tin, heat the honey in a small saucepan with 1
tbsp water and brush over the Tea Brack for a shiny glaze. Serve with curls
of butter.
Recipe by: =20
Posted to TNT - Prodigy's Recipe Exchange Newsletter by acandice@juno.com
(angie c Valencia) on Mar 8, 1997.
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