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Traditional Tetley Tea Bread https://www.metro.ca/userfiles/image/recipes/Pain-traditionnel-the-Tetley-1804.jpg PT15M PT1H30M PT1H45M
Preheat oven to 350°F / 175°C. Mix together: tea, brown sugar, raisins, mixed fruits, orange juice, egg, butter. Let stand until cool. Add: flour, baking powder, salt, nutmeg and cinnamon. Blend and pour batter into a greased 9 in. x 5 in. loaf pan. Bake for 1-1/2 hours or until you can insert a toothpick and it comes away clean. Cool, and enjoy!
8
1 cup (250 mL) Strong tea, hot 1 1/2 cups (375 mL) brown sugar 1 cup (250 mL) raisins 1 cup (250 mL) mixed fruit, dried 1/4 cup (60 mL) orange juice 1 egg 2 Tbsp. (30 mL) butter 1 3/4 cups (440 mL) flour 1 1/2 tsp. baking powder 1/2 tsp. Salt 1/2 tsp. nutmeg 1 tsp. (5 mL) cinnamon
Traditional Tetley Tea Bread

Traditional Tetley Tea Bread

Rate this recipe
1 Vote
8
servings
0:15
Preparation
1:30
COOKING
1:45
TOTAL TIME

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Ingredients

  • 1 cup
    (250 mL)
    Strong tea, hot
  • 1 1/2 cups
    (375 mL)
    brown sugar
  • 1 cup
    (250 mL)
    raisins
  • 1 cup
    (250 mL)
    mixed fruit, dried
  • 1/4 cup
    (60 mL)
    orange juice
  • 1
    egg
  • 2 Tbsp.
    (30 mL)
    butter
  • 1 3/4 cups
    (440 mL)
    flour
  • 1 1/2 tsp.
    baking powder
  • 1/2 tsp.
    Salt
  • 1/2 tsp.
    nutmeg
  • 1 tsp.
    (5 mL)
    cinnamon
Imprimer ma sélection

Preparation

Preheat oven to 350°F / 175°C.

Mix together: tea, brown sugar, raisins, mixed fruits, orange juice, egg, butter. Let stand until cool.

Add: flour, baking powder, salt, nutmeg and cinnamon.

Blend and pour batter into a greased 9 in. x 5 in. loaf pan.

Bake for 1-1/2 hours or until you can insert a toothpick and it comes away clean. Cool, and enjoy!

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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