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Irish Tea Bread

Irish Tea Bread
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Yield: Serves 15 to 20.

Golden in color, chewy in texture and chockful of raisins, this is great toasted for breakfast or served as a treat with afternoon tea. It also makes an excellent alternative to traditional fruitcake. Sugar Hill Inn, Franconia, New Hampshire


  • 2 cups golden raisins
  • 2 cups dark raisins
  • 2 cups firmly packed light brown sugar
  • 1 cup cold breakfast tea
  • 1/2 cup Irish whiskey
  • 4 cups all-purpose flour
  • 3 eggs, beaten
  • 3 teaspoons baking powder
  • Grated rind of 1 medium-sized lemon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1 tablespoon honey dissolved in a little warm water, for glazing


Combine the golden and dark raisins, sugar, tea, and whiskey in a large bowl. Cover and let soak overnight or about 12 hours.
Add the flour, eggs, baking powder, lemon rind, nutmeg, and allspice to the raisin mixture, blending well.
Pour into a greased 9- or 10-inch round cake pan and bake in a preheated 350 degree oven for 80 to 90 minutes or until nicely browned or a toothpick inserted in the center comes out clean.
Remove the bread from the pan and let cool on a wire rack. Brush the cooled loaf with the warm honey mixture for a shiny glaze.

Updated Wednesday, January 7th, 2009

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