How to make
1-1/4 cups (300 mL)PC®Black Label Soft Dried Apricots
3/4 cup (175 mL)PC®Black Label Soft Dried Pitted Prunes
1/2 cup (125 mL)PC®Tart Montmorency Cherries Whole, Sweetened Dried Fruit
2 tbsp (25 mL)PC®Black Label Black Tea with Blueberries Loose Leaf Tea Blend
3-1/4 cups (800 mL)All-purpose flour
3/4 cup (175 mL)Packed brown sugar
4 tsp (20 mL)Baking powder
1 tsp (5 mL)Each cinnamon, salt and ground ginger
1/3 cup (75 mL)PC®Black Label Normandy Style Unsalted Cultured Butter
1/4 cup (50 mL)PC®Black Label Apricot Riesling Wine Jelly
2Large eggs, lightly beaten
1/2 cup (125 mL)Homogenized milk
How to make
- Step 1
Combine apricots, prunes, cherries and 1 cup water in small saucepan. Place tea in tea infuser or loose-leaf tea bag; add to saucepan. Heat over medium-low heat until mixture begins to gently simmer, about 15 minutes. Remove from heat; let cool 20 minutes.
- Step 2
Meanwhile, preheat oven to 375°F (190°C). Grease 9 x 5-inch (2 L) loaf pan; line with parchment paper, leaving 1-inch (2.5 cm) overhang on 2 opposite sides. Set aside.
- Step 3
Whisk together flour, brown sugar, baking powder, cinnamon, salt and ginger in large bowl. Set aside.
- Step 4
Combine butter and 2 tbsp jelly in microwave-safe bowl. Microwave until butter is melted, 30 to 40 seconds. Whisk in eggs and milk. Set aside.
- Step 5
Drain apricot mixture, discarding liquid and tea leaves. Add apricot mixture to flour mixture; stir to coat. Add butter mixture; stir just until no white streaks remain. Transfer to prepared pan, smoothing top.
- Step 6
Bake until golden brown, 40 to 45 minutes. Cover loosely with foil; bake until toothpick inserted in centre comes out clean, 40 to 45 minutes.
- Step 7
Remove from oven; brush with remaining 2 tbsp jelly. Let cool in pan 20 minutes. Lifting with parchment, remove loaf from pan. Peel off parchment. Serve warm or let cool completely on rack.