Tea-and-Currant Loaf

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2 loaves, 8 servings per loaf (serving size: 1 slice)


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1 cup firmly packed dark brown sugar
1 1/2 cups strong brewed tea
3/4 cup dried currants
1/3 cup raisins
1/3 cup golden raisins
1/4 cup candied orange peel
2 teaspoons rum extract
2 tablespoons margarine, melted
1 egg, lightly beaten
2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 teaspoons grated lemon rind
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground mace
Vegetable cooking spray


Combine the first 7 ingredients in a medium bowl; stir well. Cover and let stand 8 hours. Add margarine and egg; stir well, and set aside.

Combine flour and next 6 ingredients (flour through mace) in a large bowl; make a well in center of mixture. Add tea mixture to dry ingredients, stirring just until the dry ingredients are moistened. Divide the batter evenly between 2 (7 1/2 x 3 3/4-inch) loaf pans coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans, and let cool completely on wire rack.

Note: Loaves can also be made in 3 (5 x 3-inch) disposable foil pans for gift giving, if desired. Bake at 350º for 45 minutes.

Created date

October 2003

Nutritional Information

Calories 173
Caloriesfromfat 11 %
Fat 2.2 g
Satfat 0.4 g
Monofat 0.8 g
Polyfat 0.6 g
Protein 2.5 g
Carbohydrate 36.6 g
Fiber 0.9 g
Cholesterol 14 mg
Iron 1.7 mg
Sodium 68 mg
Calcium 56 mg