Zutaten für Welsh Raisin Date Nut Cake Bara Brith
- Butter
- 1 cup strong brewed black tea
- Sweetened Condensed Milk
- 1 cup raisins
- 1/2 cup currants
- 1 cup chopped dates
- 2 cups all-purpose flour
- Whole Wheat Flour
- Baking Powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup chopped walnuts
- 3/4 cup apricot jam
- 1/2 cup dark rum
- 1/2 teaspoon salt
- 1/2 cup packed light brown sugar
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Zubereitung von Welsh Raisin Date Nut Cake Bara Brith
- In a medium saucepan, combine 1 cup strong brewed black tea, 1/2 cup dark rum (or substitute with extra tea), 1/2 cup apricot jam, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. Bring to a simmer over medium heat, stirring constantly, for 1-2 minutes, or until the mixture is well blended and the raisins are plump. Remove from heat and set aside to cool completely.
- Allow the tea mixture to cool completely (approximately 30 minutes).
- In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup packed light brown sugar, 1 cup chopped dates, 1 cup raisins, 1/2 cup chopped walnuts or pecans, and 1/2 cup currants.
- Gently stir in the cooled tea mixture until just combined. Do not overmix; a few lumps are okay.
- Stir in 1/4 cup additional apricot jam.
- Scrape the batter into a greased and floured 10-inch springform pan.
- Bake in a preheated 325°F (160°C) oven for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. If the top is browning too quickly, tent loosely with foil.
- Let the cake cool completely in the pan before removing the sides. Then, cover tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Serve and enjoy! Perfect with a cup of coffee or tea.
Nutrition Information (Approximate per serving)
Sodium
175 g
Sugar
1666g
Fat
880g
Carbs
244g
