West Cumberland Tea Bread Recipes
MUMMY'S TEA BREAD
This is my mother's recipe, a bread she always made at Thanksgiving and Christmas to be used for tea sandwiches with a cream cheese filling. But it may also be eaten on its own like a cake. Because it is so delicious yet simple to put together, it makes a great food gift or potluck contribution. Substitute raisins for dates, if you wish.
Provided by CR de Q
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour 9x5 inch loaf pan.
- Place the dates, sugar, salt, and butter into a bowl, and pour in the boiling water. Stir together and set aside to cool. Once cool, mix in the egg.
- Stir the flour, baking soda, and cream of tartar together in a bowl. Pour the raisin mixture over the flour mixture, and stir together until thoroughly combined. Mix in the vanilla extract and, if desired, walnuts. Pour batter into prepared loaf pan.
- Bake in preheated oven until knife inserted in center comes out clean, about 1 hour 15 minutes. Cool in pan 10 minutes before turning out onto a rack to cool completely. Wrap in aluminum foil and store in the refrigerator.
Nutrition Facts : Calories 352.7 calories, Carbohydrate 65.1 g, Cholesterol 20.6 mg, Fat 9.1 g, Fiber 3.2 g, Protein 5.5 g, SaturatedFat 2 g, Sodium 320.4 mg, Sugar 39.5 g
WEST CUMBERLAND TEA BREAD
My Nanna used to make this for afternoon tea. She would serve it buttered and for Christmas and New Years it was served buttered with Rum Butter as a special treat. For the mixed dried fruit you can either use one or a combination of sultanas, raisins, currants and mixed peel. Glace cherries are also nice. This cake is moist and keeps well. It's good for picnics, camping, lunchboxes and pot lucks.
Provided by Pearlesyarn
Categories Breads
Time P1DT1h15m
Yield 1 2lb loaf, 16 serving(s)
Number Of Ingredients 7
Steps:
- The day before you bake the tea bread place the mixed dried fruit into your mixing bowl and cover with the tea. Soak the fruit overnight.
- The next day add all the other ingredients to the soaked fruit and mix well.
- Pour the mixture into a greased and lined 2lb loaf tin and bake in the top oven of the Aga with the grid shelf on the oven floor and the cold plain shelf above for about 1 hour but check after about 45 minutes. A skewer inserted should come out clean.
- Turn the tea bread out onto a baking rack to cool.
- Serve sliced and buttered (optional) with a cuppa.
- For conventional ovens the temperatures are gas mark 3 or 170 degrees centigrade and cooking time will probably be 1 hour 15 mins to 1 hour 30 minutes.
Nutrition Facts : Calories 153.1, Fat 0.6, SaturatedFat 0.1, Cholesterol 11.6, Sodium 20.4, Carbohydrate 35.4, Fiber 2.2, Sugar 6.9, Protein 2.9
HONEY TEA BREAD
Make and share this Honey Tea Bread recipe from Food.com.
Provided by swirlycinnacakes
Categories Quick Breads
Time 55m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Place raisins and cherries in a large bowl. Pour strong, warm tea over the and stir in the honey. Cover with plastic wrap and let stand for 1 1/2-2 hours.
- Preheat oven to 350°F Lightly grease a 9×5 inch loaf pan.
- Stir two eggs into raisin mixture.
- In a small bowl, mix flour, spices, salt and baking powder. Add to raisin mixture and stir thoroughly. Pour into prepared pan.
- Bake for 40-50 minutes, until a tester comes out clean.
- Turn loaf out of pan and cool on a wire rack.
Nutrition Facts : Calories 156.1, Fat 1.3, SaturatedFat 0.3, Cholesterol 35.2, Sodium 154.1, Carbohydrate 34.6, Fiber 3.4, Sugar 14.9, Protein 4.6
CURRANT TEA BREAD
This rich and flavorful bread is a favorite old-time recipe. Because it keeps well and goes great with coffee or tea, I like to have an extra loaf on hand for gifts or for friends who come to call over the holidays.
Provided by Taste of Home
Time 1h10m
Yield 1 loaf.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in the milk and lemon zest. Combine flour and baking powder; gradually add to the creamed mixture and mix well. Stir in currants., Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 239 calories, Fat 6g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 82mg sodium, Carbohydrate 43g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
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