Arts and Entertainment your connection to The Boston Globe

Irish freckle bread

Makes 1 loaf

Butter (for the pan)
1 cup hot strong plain tea
1 cup raisins
1/2 cup currants
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
1/2 teaspoon salt
1 egg
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"