Prep 10 mins
Cook 20 mins
Being of Scots-Irish and Welsh Ancestry, I love to try the traditional foods that my ancestors enjoyed in the old country, but I often find that the European Ingredients, Measurements and Preparation Methods are confusing. Here is my version of this fabulous Welsh Fruit Bread - American Style.
- 1 family-size tea bag
- 2 cups boiling water
- 1 (10 ounce) package dried currants
- 1 (8 ounce) package dried dates, pitted and chopped
- 2 large eggs, slightly beaten
- 2 cups self-rising flour
- 1 cup brown sugar (light or dark)
- 2 teaspoons ground cinnamon
- Place Tea Bag into a medium sized heat-proof mixing bowl. Pour Boiling Water over Tea Bag. Allow to steep for at least 30 minutes.
- Remove Tea Bag from Water and add Dried Currants and Dried Dates. Using a spoon, push fruit down into the tea until it is completely covered. Allow to soak for at least 1 hour, although overnight is preferred.
- Preheat oven to 350°F Use Cooking Spray to grease two 12-cup Muffin Pans.
- Add Eggs to the Fruit in bowl and mix gently. Add Flour, Brown Sugar and Cinnamon. Mix thoroughly. Mixture will seem dry at first, but as it is mixed it will become thinner. Using a large spoon, fill each Muffin Cup about 2/3 full.
- Bake in 350F oven for about 20 minutes or until pick inserted into center of muffin comes out clean.
- Serve as is or with Butter or spreadable Cream Cheese. Good warm or cold. Excellent served with Hot Tea or Coffee.
- Preparation time does not include the time that it takes to soak the Fruit.