Rum Tea Bread

Name: Rum Tea Bread
Yield: Serves 8-10
Cuisine: Americas
Ingredients: 175 g (6 oz) light soft brown sugar; 450 g (1 lb) dried mixed fruit (sultanas, currants, raisins and tropical fruits, cut into small chunks); 25 g (1 oz) butter, melted, plus extra for the tin and to serve; 1 tsp bicarbonate of soda; 1 egg, lightly beaten; ¼ tsp ground cinnamon; 200 ml (7 fl oz) cold tea; ⅛ tsp ground cloves; really generous grating of nutmeg; 150 ml (5 fl oz) dark rum; ⅛ tsp ground ginger; 250 g (9 oz) stoneground wholemeal flour

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

Food for Friends

By Levi Roots

Published 2010

About

Easy, easy, easy! Just soak the fruit, mix and bake. This is a great bread for afternoon tea.

Ingredients

450 g (1 lb) dried mixed fruit (sultanas, currants, raisins and tropical fruits, cut into small chunks)
200

Americas
Vegetarian
Bread
Caribbean

Method

Put the fruit in a saucepan and add the tea and rum. Bring to just under the boil, reduce the heat and simmer for 5 minutes. Take off the heat, cover, and leave the fruit to plump up for 24 hours.
Preheat the oven to 170°C/345°F/gas mark 3½.