Black Tea and Fruit Loaf with Cherry Pinot Noir Glaze | PC.ca
  • Home
  • Recipes
  • Black Tea and Fruit Loaf with Cherry Pinot Noir Glaze

NewBlack Tea and Fruit Loaf with Cherry Pinot Noir Glaze

Sage tops orange jelly on golden loaf squares beside a spoon and more jelly.

PC Black Label Cherry Pinot Noir Condiment

New

Black Tea and Fruit Loaf with Cherry Pinot Noir Glaze

The bold flavour of black tea can easily overwhelm cakes and quick breads, but soaking the dried ap...

The bold flavour of black tea can easily overwhelm cakes and quick breads, but soaking the dried apricots, prunes and cherries in tea lends subtle floral flavour to this loaf and still allows the vibrant fruit to shine.

  • Level: Intermediate
  • Preparation: 20 mins
  • Ready in: 2 hrs
  • Serves: 12
  • Dish Type: British, Canadian
  • Season: Holiday
  • Course: Desserts, Breads
  • Main Ingredient: Sweetened dried cherries
  • Serving size:

    1/12 of loaf

  • Calories

    320 cal

  • Total Fat

    7 g

  • Saturated Fat

    4 g

  • Sodium

    240 mg

  • Total Carbohydrate

    60 g

  • Dietary Fiber

    3 g

  • Sugars

    34 g

  • Protein

    6 g

NewBlack Tea and Fruit Loaf with Cherry Pinot Noir Glaze

Sage tops orange jelly on golden loaf squares beside a spoon and more jelly.

PC Black Label Cherry Pinot Noir Condiment

  • Serving size:

    1/12 of loaf

  • Calories

    320 cal

  • Total Fat

    7 g

  • Saturated Fat

    4 g

  • Sodium

    240 mg

  • Total Carbohydrate

    60 g

  • Dietary Fiber

    3 g

  • Sugars

    34 g

  • Protein

    6 g

How to make

Ingredients

  • 1-1/4 cups (310 mL)

    dried apricots, chopped
  • 3/4 cup (188 mL)

    dried pitted prunes, chopped
  • 1/2 cup (125 mL)

    sweetened dried cherries
  • 2

    bags black tea
  • 2-3/4 cups (688 mL)

    all-purpose flour
  • 4 tsp (20 mL)

    Baking powder
  • 1 tsp (5 mL)

    Each cinnamon, salt and ground ginger
  • 1/2 tsp (2 mL)

    salt
  • 1/3 cup (83 mL)

    unsalted butter
  • 1/4 cup (60 mL)

    PC® Black Label Cherry Pinot Noir Condiment, divided
  • 2

    Large eggs, lightly beaten
  • 3/4 cup (188 mL)

    Packed brown sugar
  • 1/2 cup (125 mL)

    Homogenized milk

How to make

  • Step 1

    Combine apricots, prunes, cherries, tea bags and 1 cup (250 mL) water in small saucepan. Heat over medium-low heat until mixture begins to gently simmer, about 15 minutes. Remove from heat; let cool 20 minutes. Strain through fine-mesh strainer, discarding liquid and tea bags. Set fruit mixture aside.

  • Step 2

    Meanwhile, preheat oven to 325°F (160°C). Arrange oven rack in bottom third of oven. Grease 9 x 5-inch (2 L) loaf pan; line with parchment paper, leaving 1-inch (2.5 cm) overhang on 2 opposite sides.

  • Step 3

    Whisk together flour, baking powder, cinnamon, ginger and salt in large bowl. Set aside

  • Step 4

    Combine butter and 2 tbsp (30 mL) cherry condiment in microwave-safe bowl. Microwave until butter is melted, 30 to 40 seconds. Scrape into separate large bowl; whisk in eggs, brown sugar and milk until smooth. Stir in fruit mixture.

  • Step 5

    Fold in flour mixture with rubber spatula just until no white streaks remain. Scrape into prepared pan, smoothing top. Bake in bottom third of oven until toothpick inserted in centre comes out clean, 45 to 50 minutes.

  • Step 6

    Microwave remaining 2 tbsp (30 mL) cherry condiment in microwave-safe bowl until warm, 10 to 15 seconds. Brush all over hot loaf. Let loaf cool in pan 20 minutes. Lifting with parchment, remove loaf from pan. Peel off parchment. Serve warm or let cool completely on rack.

  • Try this:

    Customize this loaf by playing around with flavoured black tea. You can also use loose-leaf tea instead of bags – you’ll need about 2 tbsp (30 mL) loose-leaf tea in a tea infuser or bag.

Similar recipes