This cup of tea cake, adapted from my grandmother, is a deliciously light, crumby cake. Flavored with brewed tea, dried fruit, and baking spices. Best served at tea time!
Ingredients
1cup (240 mL)brewed black tea
1cup (8 oz)dried fruit mixture (apricots, raisins, and prunes)
Place the brewed tea in a small saucepan. Cut dried fruit into small pieces and add to tea. Bring to a low simmer and turn off heat. Allow to cool to room temperature before proceeding.
Preheat oven to 350°F (175°C) with a rack in the center position. Grease a 9 x 5 -inch loaf pan with butter and lightly coat with flour. Set aside.
In separate bowl, cream together butter and sugar until fluffy using hand-held or stand mixer fitted with a paddle attachment. Add vanilla and eggs and beat until smooth. Add room temperature fruit and tea mixture and mix until just incorporated.
In separate bowl, whisk together flour, baking soda, salt, and spices. Slowly add to wet ingredients until just absorbed. Transfer batter to the prepared loaf pan and set on a half sheet pan.
Bake for about 60 to 75 minutes minutes or until inserted toothpick comes out clean. Allow to cool on a rack for 15 to 20 minutes, then remove from pan and let cool on a rack. Serve at room temperature or slightly warm.