Delicious tea bread with its almost bread-like texture that can be served in thick buttered slices with a hot cup of tea. It is blended with chunks of ruby red cranberries, candied mixed peel, and toasted almonds. Kids will love this one since my kid does.
- 4 cups (460 grams) sifted all-purpose flour
- 1 cup (200 grams) white powdered sugar
- 4 teaspoons baking powder
- 1 teaspoon salt Zest of one orange or lemon (optional)
- 2 tsp egg replacer
- 1/4 cup (4 tablespoons) (56 grams) unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (360 ml) milk
- 1 cup (120 grams) fresh cranberries, coarsely chopped
- 1/2 cup (90 grams) candied and chopped mixed peel
- 1/2 cup (60 grams) toasted almonds, coarsely chopped (can use walnuts or hazelnuts)
- Butter, or spray with a non-stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan.
- Preheat oven to 350 degrees F (180 degrees C). (Note: if you are using a dark coloured pan reduce the oven temperature to 325 degrees F (160 degrees C).)
- In a large bowl, whip together the sifted flour, sugar, baking powder, salt, and orange zest.
- In a separate bowl whisk together the egg replacer, melted butter, vanilla extract and milk.
- Stir the wet ingredients into the dry ingredients.
- Mix in the fruit and nuts. (To toast almonds, spread on a baking sheet and place in a 350 degree F (180 degree C) oven for 5-10 minutes until lightly brown. Watch carefully as they can burn easily. Cool before using.)
- Pour into the prepared pan and bake for about 70 minutes or until a toothpick inserted into the centre of the cake comes out clean.
- Remove from oven and let cool on a wire rack. Wrap in aluminium foil and store for a few days before serving. It can be frozen. Makes one – 9×5 inch loaf. The best way to enjoy this bread is to spread a little butter on each slice.
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Time Taken: 80 minutes