Okay, guys, this recipe isn’t an original one that I created through trial and error. Instead, it’s one of a collection of delicious and amazing recipes in Brian Jacques’ Redwall Cookbook. If anyone out there has read the series and likes cooking, I recommend at least checking to see if your library has this book, or buying it yourself. It’s full of fun things that aren’t my typical style (probably because I’m American, and the books are British), and I love the ideas in it. (Plus, the illustrations are adorable)
Anyway, here’s the recipe, slightly edited to avoid copyright issues… I hope. 🙂
- 2 cups mixed dried berries/raisins (I used 1 cup each cranberries, blueberries, and cherries, but I definitely suggest using raisins or currants if you have them)
- 1 1/2 cups brewed hot black tea
- 2 tbsp packed brown sugar (omit if using sweetened dried fruit)
- 3 cups flour
- 1 tablespoon cinnamon
- 2 teaspoons ginger
- 1 teaspoon nutmeg
- 1 teaspoon allspice (Or, instead of all these spices, you can use 2 tbsp pumpkin pie spice)
- 2 tsp baking powder
- 1 tsp salt
- 1 egg, beaten
- Preheat oven to 375 degrees Fahrenheit
- Place dried fruit in a large bowl, and pour in the tea. Stir in the brown sugar, and let sit for a few minutes to cool.
- In a bowl, whisk flour, spices, salt, and baking powder. Stir dry ingredients into the wet mix.
- Stir in the egg until combined.
- Scrape batter into a buttered 8-cup loaf pan. Level the surface, and bake until a toothpick inserted comes out clean, about an hour.*
- Let the loaf cool in the pan for 10 minutes, then turn onto a wire rack to cool completely. Slice thinly to serve.
The original recipe called for 3 cups of fruit, and I did so, but the loaf ended up more like a fruitcake. If you like that, go ahead. If not, go for the 2 cups.
UPDATE: I found that this bread was MUCH more delicious the second day. I ate a few slices right after I baked it, and it was good, but the day after, I swear I could not keep away from it. The dried fruit plumped back up and were much sweeter and the whole flavour intensified.
*I put my batter in two 4-cup loaf pans, and they took about 30 minutes to bake. I’m not sure how long an 8-cup pan would take.
Original recipe is on page 17 of The Redwall Cookbook, and is called Spiced Gatehouse Tea Bread.