A few years ago I bought a Village Teashop, something I had always dreamed of having, making cakes and baking in general has always been one of my favourite things. There was a good choice of cakes and delectables including the traditional Cream Teas and High Teas. New bakes were added during the day as fresh cakes and biscuits came out of the oven.
I have been reflecting on cooking the cakes and the wonderful smells and aromas that filled the teashop as cake after cake left the oven. I still love to cook, especially cakes so I have decided that I would share some of my recipies that I used every day. I decided to start with a tasty teabread that is very simple to make, is delicious and will last at least a week (if the family let it) and tastes even better if a little butter is spread on the slice of cake.Not as extravagant as it sounds as there is no butter or fat in the cake.
I do hope you will try this teabread it is so delicious, especially with a cup of tea or coffee.
Tasty Teabread Recipe
6 oz (150 gms) Demerara Sugar
8 oz (225 gms) Raisins
8 oz (225 gms) Sultanas
8 oz (225 gms) Self Raising Flour
1 Egg
Grated rind of a Lemom or Orange (Optional)
2lb Loaf Tin
Method
Start by combining the Sutanas, Raisins, Demerara Sugar and the Tea in a bowl mixing them thoroughly. Then leave this mixture overnight or for a few hours for the dried fruit to absorb the tea. This will plump up the fruit so it is beautiful and moist.
When you are ready to make the cake heat the oven to Gas Mark 3 or 170 Degrees Celcius.
Give the mixture a good stir as some of the sugar will settle on the bottom of the bowl. Add the egg giving it a good beat to incorporate it fully. Add the Self Raising Flour and Lemon or Orange Rind, if using, and beat well ensuring there is no flour at the bottom of the bowl.
Turn into a greased and lined Loaf Tin. Spread the mixture evenly across the tin. A good tip is to wet a clean spoon under hot water and use this to smooth the top of the mixture to give a better finish. Lastley make a hollow in the centre of the which will leave you an even cake as it will rise in the middle and without the hollow will give you uneven slices.
I hope that you will enjoy making and eating (!) the teabread. I will be back with another of my favourite’s soon
Carole
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