My dad defers to my mom in all things baking, save one exception: He always wants raisins. Whether the recipe calls for them or not. More raisins!
Naturally, this inclination seems to be hereditary, as my son is crazy about them. He plucks them out of oatmeal and cinnamon swirl bread and, now, this orange tea bread from Mary Berry.
I pounced on this recipe for a number of reasons – and despite the fact that two of my editors are avowed raisin haters. The fact that it is chock-full of raisins and other dried fruit was a natural draw. Then my Anglophile instincts kicked in, as the bread (really a quick bread) features tea as a main ingredient and a perfect beverage pairing. And, of course, Mary Berry. The British queen of baking, former “Great British Baking Show” judge and personal idol of mine (I nearly fainted when I interviewed her last year about Harry and Meghan’s royal wedding cake). Her new cookbook, which is actually an updated compilation of two earlier books, is all about fast and easy “bakes in minutes.”
This particular recipe requires significant inactive time for soaking the dried fruit in the tea overnight and then an hour in the oven to bake, which I didn’t mind because everything comes together in a single bowl with a few quick stirs. The end result is a bread with a moist, tender crumb and lovely orange flavor. Think good fruitcake, but lighter and brighter.