Stir the sugar into the hot tea until dissolved. Place the dried fruits
in a large bowl. Stir in the hot sweet tea. Cover and let sit at room
temperature at least a couple of hours, preferably overnight. (This
gives enough time for the dried fruits to absorb the tea so they
become plump, juicy, and flavorful.)
When ready to make the cake batter,
preheat your oven to 350 degrees F (180 degrees C). Butter, or
spray with a nonstick vegetable spray, an 8 1/2 x 4 1/2 x 3 inch (21.5
x 11.5 x 8 cm) loaf pan. Line the bottom of the pan with parchment
paper and lightly butter the paper.
Place the pecans or
walnuts on a baking sheet and bake for about 8 minutes or until
lightly brown and fragrant. Let cool and then coarsely chop.
In a bowl, whisk the
flour with the baking powder, baking soda, salt, and ground spices.
mixed peel and chopped nuts into the dried fruit mixture. Next, stir in the lightly beaten
egg and melted butter. Then add the flour mixture and stir to
combine. Pour into your prepared pan, smoothing the top with
the back of a spoon or offset spatula. Bake for about 55 - 65
minutes or until a
wooden toothpick inserted into the center of the cake
comes out clean. Remove from oven and let cool on a wire rack for
about 15 minutes before removing from pan.
If possible, cover and store overnight before serving. This
fruit cake can be frozen. Defrost overnight in the refrigerator.
Makes one loaf.
Scan for Demonstration Video
1 cup (240 ml/grams)
hot strong tea (I use a
black tea such as
English Breakfast, Earl Grey, Assam, or Darjeeling)
1/2 cup (100 grams)
firmly packed light brown sugar
(225 grams) dried fruit (dark raisins, golden seedless raisins,
currants, dried cranberries, dried cherries, etc.)
1/2 cup (50 grams)
pecans or walnuts
1/2 cups (195 grams)
1 teaspoon (4 grams) baking powder
1/4 teaspoon (1 gram)
(1 gram) fine kosher salt
freshly freshly grated nutmeg
1/4 teaspoon ground ginger
3/4 cup (100 grams) candied orange or lemon peel, or mixed peel
1 large egg (50 grams out of shell), lightly beaten
1/4 cup (55 grams) butter,
melted and cooled to room temperature