Welsh Raisin Date Nut Cake (Bara Brith)

• 1-1/4 cup butter (2-1/2 sticks)
• 1-1/4 cup brewed tea
• 1 can (14 oz.) sweetened condensed milk
• 1 cup yellow raisins
• 1 cup black currants
• 1 cup chopped dates
• 1-1/4 cup all purpose flour
• 1-1/4 cup whole wheat flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. ground cloves
• 1 cup chopped walnuts
• 2 tbsp. apricot jam

1. In a saucepan, heat together first 6 ingredients and allow mixture to simmer for a minute or 2, or until nicely blended and raisins are plumped.
2. Allow to COOL for 30 minutes.
3. Mix together and stir in the next 8 ingredients until dry ingredients are just moistened.
4. Do not overmix.
5. Stir in the apricot jam.
6. Stir batter into a greased 10-inch springform pan and bake in a 325F.
7. oven for about 1 hour and 20 minutes or until a cake tester, inserted in center, comes out clean.
8. (Tent pan loosely with foil if top is browning too rapidly.)
9. Allow to cool in pan, and then cover tightly with plastic wrap and store cake in the refrigerator.

butter, tea, condensed milk, yellow raisins, black currants, dates, flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, walnuts, apricot jam

Taken from www.foodgeeks.com/recipes/20063 (may not work)