Sunday, May 16, 2010

Fig Nut Tea Loaf

Fig Nut Tea Loaf

About 6 to 8 servings


1/3 cup safflower  oil

3/4 cup sugar, or splenda
1-1/4 cups tea brewed   ( Use a favorite Tea, Get Creative)

1-3/4 cups unbleached or whole-wheat pastry flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon or vanilla extract

1/2 teaspoon nutmeg

2 Tablespoons raisins

1/2 cup dates, pitted and chopped

1/2 cup dried figs, chopped

1/2 cup almonds or hazelnuts, chopped


Preheat oven to 350 deg F. Cream together the oil and sweetener in a large mixing bowl. Add tea (and if using it, the vanilla) and mix well. Sift the flour, salt, soda, cinnamon, and nutmeg together into the wet ingredients, mixing until all ingredients are moist. Stir in the fruit and nuts, blending well. Turn the mixture into a well-greased loaf pan and spread the top with a wooden spoon or spatula to smooth. Bake for 35 minutes or until done when tested with a toothpick. Cool to room temperature before serving.

You can substitute Dates, Dried Cherries, and other nuts

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