This recipe comes from ' 200 Cakes n Bakes' by Sara Lewis incidently my first ever 'purchased' book on baking.
The use of tea decoction and using up my apricots made me go for this recipe.
APRICOT TEA BREAD
Preparation time : 25 mins, plus soaking
Baking Time : 1 hour
100 gms ready-to-eat dried apricots
100 gms sultanas*
100 gms raisins*
150 gms caster sugar
300 ml of strong tea
275 gms self raising flour*
1 tsp baking soda
1 tsp ground cinnamon
1 egg, beaten
Put the dried fruits and sugar in a mixing bowl, add hot tea and mix together. Soak for 4 hours or overnight.
Mix the flour, soda, cinnamon together, add to the soaked fruit with beaten egg, combine well.
Spoon into a greased 1 kg loaf tin, its base and 2 long sides lined with wax paper. Spread the surface level, bake in the centre of a pre-heated oven @ 160 C for about 1 hour or until well risen, the top should crack and skewer inserted into the centre should come out clean.
Leave to cool in the tin for 10 minutes, then loosen along the edges and lift out of tin using the lining paper, transfer to a wire rack. Cool completely. Cut into slices and spread with little butter to serve. Store, unbuttered, in an airtight tin for upto 1 week.
* I used tutti-frutti in lace of raisins and sultanas. The bread tasted good when warmed.
Sliced Apricot-Tea Bread
Happy Baking to all my dear friends!