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Whiskey and Tea Brack

For 3x 450g(1lb.) Loaf Tins
775g (1lb 8oz.) Sultanas
225g (8oz.)Dried Apricots
60g (2oz.) Stem Ginger (the one preserved in syrup)
2 cups tea (without milk) (a cup is about 150ml(6 oz.)
1 cup Whiskey
450g (1 lb. dark brown sugar)
450g (1 lb. Flour)
3 Eggs
3 level teaspoons Baking Powder.
The night before chop the Apricots and the stem ginger in pieces and put them with the sultanas and the sugar to soak overnight with the tea and whiskey.
The following day tip these with their liquid into a large bowl.
Beat the eggs.
Stir in a third of the flour then a third of the eggs, stir well to blend, then alternately add the rest of the flour and eggs.
Butter the three loaf tins and line the bases with non stick paper.
Divide the mixture between the three tins.
Cook at Gas 2, 150 C, 300F for one hour then test with a skewer to test if they are done. They will be very moist inside but should be cooked.
Cook for a further 25 to 20 mts if necessary.
Take them out of the tins and cool on a rack.
If you like they can be decorated like Christmas Cakes.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef