Tea Spiced Fruitcake Recipes

QUICK AND EASY BRITISH FRUITCAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 6-inch round cake pan.
• Place flour in a bowl. Rub butter into the flour until mixture resembles fine bread crumbs. Add mixed fruit, 1 cup plus 1 tablespoon sugar, and mixed spice. Stir to combine. Add milk and egg and mix until batter is soft and easy to drop.
• Drop batter into the prepared pan. Sprinkle light brown sugar on top and pat down with the back of a spoon.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 to 1 1/4 hours.

SPICED TEA MIX

Steps:

• In an airtight container, combine the first five ingredients. Store in a cool, dry place for up to 6 months. Yield: about 7-1/2 cups total. , To prepare tea: Dissolve about 1 tablespoon tea mix in boiling water; stir well. Yield: 1 serving., To prepare punch: In a 3-qt. slow cooker, combine the juices, 1/4-1/3 cup tea mix and cinnamon sticks. Cover and cook on low for 4 hours. Yield: about 12 servings (6 ounces each).

TEA FRUITCAKE

Steps:

• In a medium sized bowl mix together the raisins, currants, cherries, apricots, walnuts, lemon zest and brandy. Cover and allow to macerate, covered in the refrigerator for at least 24 hours and up to 7 days, stirring occasionally. Drain off any excess liquid before making batter. Preheat oven to 350 degrees F. Butter and flour two 9 by 5-inch loaf pans. In an electric mixer cream the butter and the brown sugar until light and fluffy. Add the eggs one at a time and beat well. Sift together the dry ingredients and toss 1/2-cup of this mixture with the fruits. Add the remainder of the dry ingredients in 2 batches to the butter mixture, alternating with the orange juice and brandy. Beat until incorporated. Fold in the floured fruits and spoon batter equally into the prepared pans. Bake for 1 hour 15 minutes to 1 hour and a half or until a toothpick inserted comes out clean.

TEA FRUITCAKE RECIPE COURTESY OF LYNN KEARNEY

Steps:

• In a medium bowl mix together the fruit, walnuts, lemon zest and brandy. Cover and allow to macerate in the refrigerator for at least 24 hours or up to 7 days, stirring occasionally. Drain off any excess liquid before making batter.
• Preheat oven to 350 degrees. Butter and flour 2 9"x5" loaf pans.
• In a large mixing bowl cream the butter and brown sugar until light and fluffy. Add eggs one at a time and beat well.
• Sift together the dry ingredients and toss 1/2 c of this mixture with the fruit. This will help to "suspend" the fruit evenly throughout the loaf.
• Add the remainder of the dry mix in two batches to the butter mixture, alternating with the orange juice and brandy.
• Beat until incorporated. Fold in the floured fruit and nuts.
• Spoon batter evenly between the 2 loaf pans.
• Bake 1 hour and 15 min up to 1 hr and 30 minute or until a toothpick comes out clean.
• Cool 5 min in pan then turn out gently and cool on a rack.
• Can be wrapped and frozen whole or in slices.

SPICED FRUIT TEA

Steps:

• Pour boiling water into a very large bowl. Add the tea bags.
• Let steep for 5 minutes.
• Remove and discard tea bags Stir in sugar and cinnamon until sugar is dissolved.
• Stir in pineapple juice, cranberry juice, and lime juice.
• Remove 3 cups of the mixture.
• Cover and chill the remaining mixture for at least 4 hours or up to 3 days.
• Pour the 3 cups tea mixture into two clean ice cube trays, adding kumquat slices, if desired.
• Cover and freeze until firm.
• To serve, divide prepared ice cubes among glasses.
• Add chilled tea mixture.
• If desired, garnish with fruit and/or mint. Makes: 8 to 10 (about 8-ounce) servings.