Such a quintessentially British recipe. It must be served with tea, and it’s worth the effort to make. Very simple. This is a classic and widely known recipe.
- 400 g raisins and dried fruits
- 250 ml Earl Grey tea
- 200 g sugar
- 75 ml whiskey, brandy, rum, or cognac
- 225 g flour
- 2 tsp. baking powder
- sea salt
- 1/2 tsp. nutmeg
- 1/2 tsp. allspice (around 4–5 peppercorns)
- 2 eggs
- zest of 1 lemon
Brew a strong cup of Earl Grey tea and let it cool slightly. In a bowl, combine raisins and dried fruits (I used black raisins, golden raisins, and finely chopped figs), add the sugar, whiskey, and tea. Allow the mixture to soak for at least 2–3 hours, or leave it overnight to bake the loaf in the morning.
Mix the flour with baking powder and salt. Grate the nutmeg, crush the allspice in a mortar (or use the back of a knife), and add them to the flour. Grate the zest of one lemon and mix it in. Whisk the eggs, add them to the flour mixture, and combine everything with the soaked raisins and tea. Mix thoroughly.
Preheat the oven to 160°C. Pour the batter into a baking tin. Bake for one hour. Let it cool slightly before serving.
Brew a strong cup of Earl Grey tea and let it cool slightly. In a bowl, combine raisins and dried fruits (I used black raisins, golden raisins, and finely chopped figs), add the sugar, whiskey, and tea. Allow the mixture to soak for at least 2–3 hours, or leave it overnight to bake the loaf in the morning.
Mix the flour with baking powder and salt. Grate the nutmeg, crush the allspice in a mortar (or use the back of a knife), and add them to the flour. Grate the zest of one lemon and mix it in. Whisk the eggs, add them to the flour mixture, and combine everything with the soaked raisins and tea. Mix thoroughly.
Preheat the oven to 160°C. Pour the batter into a baking tin. Bake for one hour. Let it cool slightly before serving.
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