Irish freckle bread March 14, 2007
Makes 1 loaf  (found when googling on Boston Globe site)    

Butter (for the pan)

1 cup hot strong plain tea
1 cup raisins[/b]
1/2cup currants
1cup pitted prunes, snipped into small pieces
1cup pitted dates, snipped into small pieces
1cup brown sugar
1cup white whole-wheat flour
1cup whole-wheat pastry flour
1tablespoon baking powder
1/2teaspoon salt
1egg
1tablespoon 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" 

If it's any help, I used ALL wholemeal/wholewheat flour, didn't have any pasty. BJ might have more tips. And I would only sprinkle about half the extra sugar next time, but you need to decide  that for yourself.

We all love it here, 

Last edited by tricia-anne (4/23/2018 11:45 pm)