I’m not sure how long an 8-cup pan would take.
*I put my batter in two 4-cup loaf pans, and they took about 30 minutes to bake. The dried fruit plumped back up and were much sweeter and the whole flavour intensified. I ate a few slices right after I baked it, and it was good, but the day after, I swear I could not keep away from it.
UPDATE: I found that this bread was MUCH more delicious the second day. The original recipe called for 3 cups of fruit, and I did so, but the loaf ended up more like a fruitcake.
Let the loaf cool in the pan for 10 minutes, then turn onto a wire rack to cool completely.Level the surface, and bake until a toothpick inserted comes out clean, about an hour.* Scrape batter into a buttered 8-cup loaf pan.In a bowl, whisk flour, spices, salt, and baking powder.Stir in the brown sugar, and let sit for a few minutes to cool. Place dried fruit in a large bowl, and pour in the tea.1 teaspoon allspice (Or, instead of all these spices, you can use 2 tbsp pumpkin pie spice).2 tbsp packed brown sugar (omit if using sweetened dried fruit).2 cups mixed dried berries/raisins (I used 1 cup each cranberries, blueberries, and cherries, but I definitely suggest using raisins or currants if you have them).(Plus, the illustrations are adorable)Īnyway, here’s the recipe, slightly edited to avoid copyright issues… I hope. It’s full of fun things that aren’t my typical style (probably because I’m American, and the books are British), and I love the ideas in it. If anyone out there has read the series and likes cooking, I recommend at least checking to see if your library has this book, or buying it yourself. Instead, it’s one of a collection of delicious and amazing recipes in Brian Jacques’ Redwall Cookbook. Okay, guys, this recipe isn’t an original one that I created through trial and error.
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