High-SocieTea
"Where the Art and Elegance of Taking Tea is Treasured"
"A Bit of the Hair of the Dog . . ."
These miniature tea cakes are bursting with dried fruit and splashed with a Bourbon glaze, making them the perfect pick-me-up treat.
1/2 cup golden raisins
1/2 cup currants
1 cup dried cranberries
1/2 cup Bourbon
Nonstick cooking spray
1-3/4 cups flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
2/3 cup butter, softened
1 cup sugar
2 eggs
2/3 cup milk
Bourbon Glaze recipe
Preheat oven to 350°. Lightly coat 9 small loaf pans (4-1/2” x 2-1/2” x 1-1/2”) or 1 large baking pan (9" x 5" x 3") with the cooking spray.
In a small bowl, combine the raisins, currants, dried cranberries and bourbon. Cover and let stand for 1 hour.
Drain the fruit and reserve the liquid for the Bourbon Glaze.
In a mixing bowl, combine the flour, baking powder and salt.
In a large mixing bowl, beat the butter for 30 seconds with an electric mixer on medium to high speed. Add sugar and beat until fluffy.
Add eggs one at a time to the butter mixture, beating well after each. Alternately add the dry ingredients, then the milk, to the butter mixture and beat well after each. Stir in the drained fruit.
Spread the batter into the prepared pans. Bake until a toothpick inserted in the center of each comes out clean (about 18-20 minutes for the small loaf pans, or 1 hour for the large pan).
To prepare the Bourbon Glaze, measure the reserved fruit-soaking liquid and add water to make 1/2 cup. In a small saucepan, combine 1 teaspoon sugar and 1/2 teaspoon cornstarch; add the reserved liquid. Cook and stir until thickened. Cook 2 minutes more. Cool 10 minutes.
Remove from oven and cool in the pans for about 10 minutes. Remove the cakes from the pans and spoon the Bourbon Glaze over each. Cool on wire racks.
You can top each cake with candied orange peel for an added taste treat if you like.
Brew a cup of Twining's Four Red Fruits Black tea, cut yourself a slice of Dried Fruit Bourbon cake and while away the afternoon without a care in the world.
