Cup of Tea Cake

By stancec44

Ingredients

• 1 cup of brewed strong, black tea
• 1 cup (8 ounces) dried fruit mixture –apricots, raisins, & prunes
• 1 1/2 sticks (6 ounces) unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup granulated sugar
• 1 egg, room temperature
• 1/2 teaspoon salt
• 1 cup unbleached, all-purpose flour
• 1 teaspoon mixed baking spice (cinnamon, allspice, cloves)
• 1 teaspoon baking soda (dissolved in 1 teaspoon of milk)

Details

Servings 1
Adapted from bloggingoverthyme.com

Preparation

Step 1

Brew one cup of black tea and pour into a small saucepan. Cut dried fruit into small pieces (if necessary) and add to tea. Bring to low simmer and turn off heat. Allow to cool to room temperature (place in fridge to quicken process).
Preheat oven to 350 F degrees. Grease regular size 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. Add vanilla and mix thoroughly.
Add egg and mix until distributed evenly. Add room temperature fruit/tea mixture and mix until incorporated.
In separate bowl, whisk together flour, salt, and spices. Slowly add to wet ingredients until just combined.
In small bowl, dissolve baking soda with one teaspoon of milk. Add to batter and mix thoroughly. Pour batter into loaf pan and place on baking sheet.
Bake for about 1 hour – 1 hour + 15 minutes or until inserted toothpick comes out clean. Allow to cool completely in loaf pan, before turning out.
Serve room temperature or slightly warm. Don’t forget a mug of hot cup of tea!