Frank's Recipes! Low Fat Tea Brack

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Low Fat Tea Brack

1 1/2 cups strong, freshly brewed tea
1 1/2 cups dark brown sugar
1/2 cup golden raisins
1/2 cup dark raisins
3/4 cup currants
1/4 cup very well-drained pineapple, diced, or candied orange peel
1/4 cup brandy or 2 teaspoons rum or brandy extract, optional
Nonstick cooking spray
2 cups all-purpose flour
1 1/2 teaspoons baking powder 1
1/2 teaspoon cinnamon
1/4 teaspoon fresh nutmeg or mace
1/4 teaspoon salt
1 tablespoon grated lemon zest, finely minced
2 egg whites, or 1 egg, lightly beaten
2 tablespoons unsalted melted butter

Pan options: 6- to 8-cup Bundt pan; 8-by-4-inch loaf pan; two 6-by-3-inch foil pans; two 6-inch round foil pans; one 8- or 9-inch springform pan; one 7-inch heart cake pan (may take a little less time to bake).

At least four hours before baking or the night before: In a medium, nonreactive mixing bowl, stir together the tea and brown sugar until the sugar dissolves. Mix in the golden and dark raisins, currants, diced pineapple and brandy or extract. Cover with plastic wrap and let sit overnight.

At baking time, preheat the oven to 325 degrees. Spray the desired pan with nonstick cooking spray.

In a medium bowl, mix together the flour, baking powder, cinnamon, nutmeg or mace, salt and lemon zest. Add the flour mixture to the fruit mixture. Stir in the egg whites or egg and the melted butter, then mix to make a loose batter.

Pour into the prepared pan or pans. Bake until the loaf tests done, about 1 1/4 to 1 1/2 hours. Remove from the oven and let cool 15 minutes in the pan; remove from the pan and finish the cooling on a rack.

Makes one Bundt cake serving 12; based on 1 slice.

Calories 238 Fat 2 g Carbs 53 g Sodium 154 mg Fiber 1 g.