Tea-And-Currant Loaf

• 1 cup firmly packed dark brown sugar
• 1 1/2 cups strong brewed tea
• 3/4 cup dried currants
• 1/3 cup raisins
• 1/3 cup golden raisins
• 1/4 cup candied orange peel
• 2 teaspoons rum extract
• 2 tablespoons margarine, melted
• 1 egg, lightly beaten
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 2 teaspoons grated lemon rind
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground mace
• Vegetable cooking spray

1. Combine the first 7 ingredients in a medium bowl; stir well. Cover and let stand 8 hours. Add margarine and egg; stir well, and set aside.
2. Combine flour and next 6 ingredients (flour through mace) in a large bowl; make a well in center of mixture. Add tea mixture to dry ingredients, stirring just until the dry ingredients are moistened. Divide the batter evenly between 2 (7 1/2 x 3 3/4-inch) loaf pans coated with cooking spray. Bake at 350u0b0 for 50 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans, and let cool completely on wire rack.
3. Note: Loaves can also be made in 3 (5 x 3-inch) disposable foil pans for gift giving, if desired. Bake at 350u0b0 for 45 minutes.

brown sugar, tea, currants, raisins, golden raisins, candied orange peel, rum, margarine, egg, flour, baking powder, lemon rind, ground cinnamon, salt, ground nutmeg, ground mace, vegetable cooking spray

Taken from www.myrecipes.com/recipe/tea-and-currant-loaf (may not work)