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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 cup firmly packed dark brown sugar |
1 1/2 cups strong brewed tea |
3/4 cup dried currants |
1/3 cup raisins |
1/3 cup golden raisins |
1/4 cup candied orange peel |
2 teaspoons rum extract |
2 tablespoons margarine, melted |
1 egg, lightly beaten |
2 cups all-purpose flour |
1 1/2 teaspoons baking powder |
2 teaspoons grated lemon rind |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground mace |
vegetable cooking spray |
Directions:
1. Combine the first 7 ingredients in a medium bowl; stir well. Cover and let stand 8 hours. Add margarine and egg; stir well, and set aside.
2. Combine flour and next 6 ingredients (flour through mace) in a large bowl; make a well in center of mixture. Add tea mixture to dry ingredients, stirring just until the dry ingredients are moistened. Divide the batter evenly between 2 (7 1/2 x 3 3/4-inch) loaf pans coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans, and let cool completely on wire rack.
3. Note: Loaves can also be made in 3 (5 x 3-inch) disposable foil pans for gift giving, if desired. Bake at 350º for 45 minutes.
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