I spotted the picture for this recipe in Tea Time Magazine, and just had to try it. More cake than bread-like, it has a soft, moist texture and a slightly tangy flavour which is nicely highlighted with the raisins and chopped apricots. It’s perfect with a cup of tea for an afternoon pick me up.

 

The bread freezes really well, in case you want to have a little something in the freezer against a cold wet day that cries out for a cup of tea and a small indulgence…

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Sultana Tea Bread

  • Author: Helen Kain
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 80
  • Yield: 1 1x

Description

Deliciously moist and slightly tangy, this finely crumbed tea bread has more of a cake like texture. Studded with golden raisins, sultanas and apricots, there is flavour in every bite.


Scale

Ingredients

  • 1 3/4 c all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp ground mace
  • 1/2 tsp salt
  • 1/4 tsp ground cinnamon
  • 1/2 c unsalted butter, melted
  • 1 c sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 1/2 c sour cream
  • 3/4 c golden raisins
  • 3/4 c sultanas (dark raisins)
  • 1/4 c chopped apricots

Instructions

  1. Preheat oven to 350 F regular or 325 Convection.
  2. Grease and flour a 9×5″ loaf pan or 3 small loaf pans
  3. In a small mixing bowl, combine the flour, baking powder, mace, salt and cinnamon. Set aside.
  4. In a large mixing bowl, whisk together the butter, sugar, eggs, vanilla extract and sour cream. Stir in the golden raisins, dark raisins and apricots.
  5. Add the dry ingredients to the butter mixture, whisking until smooth.
  6. Spoon batter into the loaf pan and bake for one hour, or until a toothpick inserted into the centre of the loaf comes out clean. Let cool in pan for 10 minutes; remove to a wire rack and let cool completely.


raisin tea bread recipe

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