Borrowdale Tea Bread
Makes 2 (5¾x3¼-inch) loaves
- 1 cup strongly brewed hot Earl Grey tea
- ½ cup chopped dried apricots
- ½ cup chopped dried oranges
- 1 tablespoon plus 2 teaspoons chopped candied ginger, divided
- ½ cup firmly packed dark brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup self-rising flour
- 1½ teaspoons finely ground Earl Grey tea*
- ¼ teaspoon ground cinnamon
- Preheat oven to 350°F. Line 2 (5¾x3¼-inch) loaf pans with parchment paper and spray with baking spray with flour.
- In a medium bowl, stir together hot tea, apricots, oranges, and 1 tablespoon ginger. Let stand for at least 2 hours or overnight to rehydrate fruit. Drain fruit and reserve liquid.
- In a large bowl, beat together sugar, egg, and vanilla extract until well combined.
- In a medium bowl, whisk together flour, ground tea, and cinnamon. With mixer at low speed, add flour mixture to sugar mixture, alternately with ¼ cup reserved liquid, beginning and ending with flour mixture, and beating just until combined. Fold in drained fruit. (Batter will be thick.)
- Divide batter evenly between prepared pans. Sprinkle tops evenly with remaining 2 teaspoons candied ginger.
- Bake until a wooden pick inserted into centers comes out clean, 30 to 35 minutes. Let cool in pans for 10 minutes before removing to let cool on wire racks.
*We used a spice grinder and then sifted out any large particles.