2 c diced mixed dry fruits (raisins, currants, golden raisins, diced apricots, cherries, etc.)
1 c plus 2 TBS packed brown sugar
2 c cold, strong black tea
2-1/2 c self-rising flour
1 egg, lightly beaten
The night before baking, put dried fruit in a large bowl. Sprinkle with brown sugar. Add tea. Cover and let soak overnight. To bake bread, preheat oven to 350F. Generously grease a 9”x5” loaf pan. Sift flour into medium-size bowl. Mix egg into dried fruit. Stir in flour just until well blended. Spoon into loaf pan and smooth top. Bake for 1-1/2 hours or until wooden pick inserted in center comes out clean. Cool in pan 5 minutes, then turn out onto a wire rack. Serve warm or cold, cut in slices and spread with butter. Makes 8 to 10 servings.