Interestingly, the recipe uses brewed tea as its liquid. If desired, substitute 2 tablespoons Irish whiskey for an equal amount of the tea.
1 cup brewed hot tea; Irish breakfast tea is a good choice
1 cup raisins, packed
1/2 cup currants, packed
1 cup pitted prunes, snipped into small pieces
1 cup chopped dates
1 cup brown sugar, firmly packed
2 cups freshly ground red wheat flour
1/2 tsp salt
1 large egg
2 1/2 tbsp coarse sparkling white sugar
- Pour the hot tea over the dried fruits in a medium-sized bowl. Set the mixture aside to cool to lukewarm, about 1 hour.
- Preheat the oven to 325°F. Lightly grease an 8" x 2" round cake pan. If your pan isn't at least 2" deep, use a 9" round pan.
- In a medium-sized bowl, stir together the brown sugar, flour, baking powder, and salt.
- Add the dried fruit, and any remaining liquid. Stir till thoroughly combined; the batter will be thick and stiff.
- Add the egg, mixing till thoroughly combined.
- Spread the mixture into the prepared pan. Sprinkle the top evenly with the coarse sparkling sugar.
- Bake the bread for 60 to 70 minutes, till a cake tester inserted in the center comes out moist, but without clinging crumbs.
- Remove it from the oven, and turn it out of the pan onto a rack to cool.