This moist, fruity loaf is eaten throughout Lincolnshire, often with a smear of butter and a slice of cheese. (We love it with tangy, cheddarlike Lincolnshire Poacher.) This recipes was created in conjunction with Beth Kracklauer’s story, “Butchers’ Banquet”.
- 2 1⁄8 oz. black tea bags
- 1⁄2 cups dried currants
- 1⁄2 cups golden raisins
- 1⁄2 cups milk, heated to 115°
- 1 1⁄4 oz. package active dry yeast
- 1⁄4 cups sugar
- 1 egg, lightly beaten
- 2 cups flour
- 1⁄2 tsp. ground cinnamon
- 1⁄2 tsp. freshly grated nutmeg
- 1⁄2 tsp. kosher salt
- 4 tbsp. unsalted butter, softened
- In a medium bowl, steep tea bags in 1 1⁄2 cups boiling water for 10 minutes; remove and discard tea bags and add currants and raisins to brewed tea. Let sit for 30 minutes; drain and set aside.
- Combine milk and yeast in the bowl of a stand mixer fitted with a dough hook; let sit until foamy, about 10 minutes. Add sugar and egg and whisk until smooth; add flour, cinnamon, nutmeg, and salt, and mix on medium speed until dough forms. Increase speed to medium-high and knead for 4 minutes. Add butter, 1 tbsp. at a time, mixing until butter is incorporated after each addition, and continue kneading until dough is smooth, about 4 minutes more. Add currants and raisins, and mix until evenly incorporated. Transfer dough to a 9″ x 5″ x 2 1⁄2″ loaf pan and cover loosely with a kitchen towel; let sit until doubled in size, about 1 1⁄2 hours.
- Heat oven to 375°. Bake loaf until golden brown on top and a toothpick inserted into the middle of the cake comes out clean, about 40 minutes. Let cool completely before slicing and serving.