english tea cakes

By sanmo_babe

make at least 2 days in advance, so the flavors can come together. If you don't have a covered cake tin, wrap well in aluminum foil, and refrigerate. Bring to room temperature before serving.

Ingredients

• 1 cup chopped dried dates in 1/4" dice
• 1 cup chopped dried apricots in 1/4" dice
• 1 Earl Grey tea bag
• 1 cup boiling water
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 2 cups all-purpose flour
• 1 cup coarsely chopped walnuts

Preparation

Step 1

1. Preheat oven to 350 degrees.

2. Film an 8" high-sided cake pan with non-stick spray. Line the bottom of the pan with a circle of parchment paper, and spray that as well.

3. Place the dates, apricots and tea bag in a medium bowl. Cover with boiling water. Add baking soda and salt, stir in, and let the mixture sit until cool, about 15 minutes.

4. Meanwhile, combine butter, sugar and eggs in the bowl of an electric mixer. Using the paddle attachment on medium speed, beat until the mixture is light in color, about 2 minutes. Turn speed to low and gradually add flour. Mix until just incorporated.

5. Remove the tea bag from the bowl with the dried fruits. Discard tea bag. Add the dried fruits, and the soaking water, to the flour mixture.

6. Mix on low until just combined. Add the walnuts, and turn off the mixer as soon as the walnuts are blended in (about 3 seconds).

7. Turn batter into the prepared pan, place in oven, and bake until a tester comes out
clean from the center of the cake, about an hour and 10 minutes. Place the cake pan on a rack and cool for 10 minutes, then turn out and remove the parchment paper. Return cake to rack, this time out of the pan, and cool completely, about an hour. Store, covered, in refrigerator. Bring to room temperature before serving.