Preheat your oven at 150°.

Rehydrate the dried raisins in tea. Some do it with rhum, but they suck. Do it with tea. Good tea. Brew a full pot, no matter how much tea you’ll need for the raisins, because you should drink some tea, too. Yeah. Do it.

Soften the butter. Add the sugar, and stir thoroughly. Add the eggs, one by one, stirring well between each. The batter should be very smooth at this point. Add the flour, then the now tea-gorged raisins. Add the candied fruits but hold the candied cherries if you planned to add some (and you should. If you don’t… I know where you live). You can, however, put the spices and zest in. Stir well.

Now, there’s enough batter for a large-ish loaf pan. Pour half the batter in; then place the candied cherries, then pour the other half of the batter.

Bake at 150° for 2 hours. Stick a knife in, if it goes out clean, it’s ready. Obviously, this is best served with tea (or English people.)



Best served with:

They are wonderful with tea (of course), and I know for a fact some people wouldn't mind dipping them into rhum. Yeah, that's right! So if you're in for a sweet and savory appetizer experience, why not. Weirdo.