1 1⁄4 cups hot, strong English Breakfast black tea
2 1⁄8 cups self-rising flour*
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon ground ginger
1⁄4 teaspoon ground nutmeg
1⁄4 teaspoon ground allspice
1 large egg
2 tablespoons half-and-half
2 tablespoons unsalted butter, melted
Garnish: demerara sugar
Instructions
In a large bowl, stir together brown sugar, apricots, cherries, cranberries, and raisins. Pour hot tea over fruit mixture to cover completely. Cover bowl and let sit on counter overnight (6 to 8 hours) for fruit to soak.
Strain fruit, reserving 3⁄4 cup liquid. Return fruit and reserved 3⁄4 cup liquid to large bowl.
Preheat oven to 350°. Spray 2 (8x4x2-inch) loaf pans with cooking spray, line with parchment paper, and lightly spray parchment paper.
In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, and allspice.
In a small bowl, whisk together egg, half-and-half, and butter.
Using a fine-mesh sieve, sift flour mixture over fruit mixture. Add egg mixture. Using a large rubber spatula, gently fold flour mixture and egg mixture into fruit mixture just until combined. (Don’t overmix, or bread will be tough.) Divide batter evenly between prepared pans. Tap pans gently on counter to level batter.
Garnish batter with a sprinkle of demerara sugar, if desired.
Bake until edges are golden brown and a wooden pick inserted in the centers comes out clean, 35 to 40 minutes. Let bread cool in pan for 10 minutes before turning out onto wire racks. Sprinkle warm bread with more demerara sugar, if desired. Let bread cool completely. Wrap securely in plastic wrap or foil, and store at room temperature.
Using a serrated bread knife in a gentle, sawing motion, slice loaves as desired when ready to serve.
Notes
*Measure flour by spooning it into a dry-measure cup and then scraping off excess with a knife to level. Kitchen Tip: Pumpkin pie spice can be substituted for all the spices listed in recipe.
Recipe by TeaTime Magazine at https://teatimemagazine.com/bara-brith-tea-bread/