Well pretty much the moment I posted my last entry the weather turned 😦 The temperatures have dropped about 10Â°C and it’s cold and windy. Luckily there is still some sun here and there so I’m not complaining. Both sons have been under the weather for the last week so I haven’t been in my kitchen as much as I wanted too yet. But I’ll have to because I have a lot to do: baking for my friend who just had a baby girl, my youngest son’s 1st birthday, SHF, this month’s Daring Bakers challenge to name just a few. So much to do and so little time…sigh…
Today’s recipe is one that has been sitting in my archives for a pretty long time. I made this raisin bread when I had a high tea with some of my dearest friends. Besides all the fat and sweet treats I wanted to serve something that was a bit more plain to even things out. So this tea brack was perfect for that. It was good loaf but I’m not too fond of raisins so I’m sure I won’t make this exact recipe again. Also I expected to taste some of the fennel tea in which I steeped the raisins but despite being a super taster I could only barely taste it. Good thing about this loaf is that it’s low-fat, the only tiny bit of fat comes from the egg yolk.
It improves with keeping (not indefinitely of course but it’s better after a couple of days).
Fennel tea soaked raisin bread (adapted from Traditional Farmhouse Teas by Janice Murfitt)
makes 1 loaf
300 ml (1 Â¼ cups) warm herbal tea (I used fennel)
500 g (1 lb / 3 cups) raisins
250 g (8 oz / 1 â…“ cups) light soft brown sugar
3 tbs orange marmalade
1 egg, beaten
500 g (1 lb /4 cups) self-raising flour (or regular flour mixed with 3% of its weight in baking powder)
1 tsp apple spices
Mix the tea, raisins, sugar and marmalade. Stir until well blended. Cover and allow to soak overnight.
Preheat the oven to 170Â°C (325Â°F). Grease a 1 kg (2 lb) loaf pan. Line the base and sides with baking paper.
Add the egg to the fruit mixture and sift in the flour and spices. Mix together with a wooden spoon until well blended. Place the mixture in the baking pan.
Bake for about 1 Â¼ hours. The fruit bread should spring back and feel firm when pressed with your fingers.
Allow to cool for 5 minutes in the pan before turning it out. Remove the baking paper and allow to cool on a wire rack.