I found the recipe on the Royal Collection Trust website. Made with quintessential British Earl Grey tea, the citrus flavours and a hint of spice balance wonderfully with the dried fruits. Happily not over-sweet, the soft brown sugar adds a wonderful caramel note, which complements the sticky, shiny honey glaze.
Makes 2 x 900g/2lb loaves
Collect together your equipment (see Recipe Notes below) and ingredients.
The day before you bake the bread: pour the boiling water over the tea bags and leave to infuse for 10 minutes. After 10 minutes, remove the tea bags.
Prepare the dried fruit, if necessary, and measure directly into the mixing bowl with the tea. Add the sugar and mix well. Cover and leave until the following day.
When you are ready to make the cake: preheat oven to fan 150°C/170°C/325°F/Gas 3 and grease and line 2 x 900g/2lb loaf tins. Alternatively use cake tin liners.
Stir the dried fruit, tea and sugar well, making sure that any sugar which has settled at the bottom of the mixing bowl, is thoroughly mixed with the fruit.
Crack the eggs into a small mixing bowl and weigh them. Add extra milk to come to 150g, if necessary. Add to the fruit.
Also add, and fold in, the flour, baking powder, spice and salt.
Transfer to 2 x lined 900g/2lb loaf tins and level the surfaces.
Bake in the centre of a preheated oven for 50 minutes, or until the loaf is very nearly cooked and is a light golden-brown colour.
Heat the honey over a moderate heat. Remove the loaves from the oven and brush liberally with the honey. Return to the oven for a further 10 – 15 minutes, or until the cakes are darker golden in colour and glossy.
Leave to cool in the tin for 5 minutes and then transfer to a wire rack.
Delicious served simply sliced, or with some salted butter, perhaps some added jam, or even with cheese.
Equipment:
Where is this recipe from?
I found this recipe on the Royal Collection Trust website.