Saturday, March 14, 2009

Irish Tea Brack

This photo is from the Southern Heritage Southern Living set, my favorite, from their Celebrations volume. Irish Tea Brack is not pictured in here, this is a photo of a St. Pat's Day menu from Georgia, but the Brack had no photo. Here's why:
1/2 cup dried peaches, chopped
1/2 cup dried apricots, chopped
1/2 cup dried prunes, chopped (See, I can find prunes in recipes for every occasion.)
1 cup hot, strong tea
1 cup sugar
1 egg, beaten
1 tablespoon orange marmalade
1 teaspoon pumpkin pie spice
1 3/4 cups self-rising flour
Butter or margarine (optional)
Combine dried fruit and tea in a large bowl; cover and let stand overnight. (oh boy)
Add next 3 ingredients to fruit mixture; stir well. Gradually add flour, mixing well.
Spoon batter into a greased 9-inch square pan. Bake at 350 for 35 minutes or until a wooden pick inserted in center comes out clean. Cut into squares. Serve with butter, if desired. Yield: 8 to 10 servings.

I hav a column due in Crimespree soon so I'm madly reading teen mysteries again. What are you reading? Cookbooks or otherwise?

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