Here is the recipe for the tea loaf that I use. It has been modified slightly from this one for my loaf tins. All measurements are in metric, not sure how it would convert to cups for my American friends..?
Ingredients: 500ml earl grey tea (very strong), a generous splash of a single malt scotch whisky. 500g of mixed dried fruit, 410g self raising flour, 340g dark brown sugar, 2 eggs (beaten).
1- put the mixed fruit in a bowl, pour over the tea and add a generous splash of your favourite scotch, leave to soak over night.
2-Pre heat oven to 150 degrees centigrade, grease 2 loaf tins then line with baking paper.
3 – sieve in the flour, add the sugar, and pour in the eggs to the soaked fruit. Mix well.
4- divide into the two loaf tins. Bake for 1 and 3/4 hours until a skewer comes out clean. Leave to cool in the tins for 15 minutes then put on a cooling rack.
5- tuck in. Can be spread with butter. Last a while too but if you are anything like me it will be eaten quickly.
If any of you bake some I’d love to see photos.