The Earl’s Christmas Edition Whisky Tea Loaf with Vanilla and Mace

I’m on a roll with these tea loaf variations… And this one is my personal favourite. Lightly spiced from the mace; sweet from the vanilla and tangy from the whisky. The possibilities are endless and eating the results is rather enjoyable too heh heh.

For two 2lb loaves you need:
225g sultanas
225g raisins
225g currants
125g chopped glace ginger
125g chopped candied peel
225g demerara sugar
275ml strongly brewed earl grey tea
75ml whisky

1 tsp ground mace
1 tsp vanilla extract
1 large egg, lightly beaten
450g self raising flour

As before, begin this at least 24 hours before you want to bake it. Brew the tea and dissolve the sugar in it. Place the fruit, tea and whisky in a tub and leave to soak for 24 hours. When you want to make the cake, mix the egg in to the soaked fruit mixture, then add the flour, vanilla and mace. Mix well and scrape into two lined loaf tins. Bake in a 170 degree oven for about an hour. This cake ages very well and will last for at least 2 weeks. Assuming it doesn’t get eaten first 😉