Kate'S Tea Brack

• 3 C. golden raisins
• 3 C. dark raisins
• 1 C. dark brown sugar
• 1 C. hot black tea
• 1/2 C. Jameson's Whiskey
• 3 eggs
• 1 stick room-temp sweet butter
• 1 T. baking powder
• 1 t. salt
• 1/8 t. nutmeg
• 1 t. vanilla extract
• 2 t. finely grated orange zest
• 1 T. honey for glazing

1. Preheat oven to 300F.
2. Rinse raisins in a colander under warm water. Put raisins in a bowl with the tea and whiskey. Let it sit until cold *can be done night before, for extra-tasty results*
3. Whisk together flour, salt, baking powder, and nutmeg. Reserve.
4. On med-speed, cream the butter with the orange zest and brown sugar. Add the eggs, one at a time. Add the vanilla, beat 1 minute. On low, mix in the flour mixture. Next add the raisins along with whatever liquid is in the bowl.Mix until combined *will be a very stiff dough*
5. Grease your springform pan, then press the dough into the pan, smoothing the top.
6. Bake for 90 minutes until browned. Let the cake cool in the pan 15 minutes, then unmold onto a rack. Thin the honey with a bit of water and brush all over the outside of the cake to give it a nice gloss/flavor. Let the cake cool then wrap it well.
7. Portion off thin 1/2" slices and spread with butter for breakfast or brunch. For a party, offer thin slices of this cake with sharp cheddar or, even more delicious, a Camembert or Brie.

golden raisins, dark raisins, brown sugar, hot black tea, eggs, butter, baking powder, salt, nutmeg, vanilla, orange zest, honey

Taken from www.epicurious.com/recipes/member/views/kates-tea-brack-50036774 (may not work)