Makes 1 loaf
|Butter (for the pan)|
|1||cup hot strong plain tea|
|1||cup pitted prunes, snipped into small pieces|
|1||cup pitted dates, snipped into small pieces|
|1||cup brown sugar|
|1||cup white whole-wheat flour|
|1||cup whole-wheat pastry flour|
|1||tablespoon baking powder|
|1||tablespoon granulated sugar|
1. Set the oven at 325 degrees. Butter an 8-inch round cake pan.
2. In a medium bowl, combine the tea, raisins, currants, prunes, and dates. Stir as the mixture cools.
3. In a large bowl, combine the brown sugar, both flours, baking powder, and salt. Add the cool fruit mixture and stir with a wooden spoon. Stir in the egg and mix well.
4. Spread the batter in the pan and sprinkle the top with the granulated sugar. Bake for 1 hour and 10 minutes or until a cake tester inserted into the center of the bread comes out clean. Adapted from "The King Arthur Flour Baker's Companion"