kuglof sa grožđicama potopljenim u crni čaj - Tea Cake

Kolač sa, nama, neobičnom kombinacijom sastojaka, a taaako ukusan! Čuvala sam ga za priliku kad mi dođe kuma - samo sa njom mogu da se igram ovoliko: grožđice, kim i crni čaj u kolaču!

Ovo je četrdeset četvrti kolač po redu koji pravim, po sad već sasvim pouzdano fenomenalnom kuvaru - Cake Keeper Cakes. Divan je. Nije posebno sladak, dominantan je ukus suvog grožđa, a kim mu daje tu neobičnu pozadinsku notu u ukusu, koja čini kolač nezaboravnim. U originalnom receptu stoji da je kim opcija. Nikako se sa tim ne bih složila - bez kima ovaj kolač gubi na čari.

• 3⁄4 šolje vrele vode
• 1 kašikica jakog crnog čaja
• 2 šolje suvog grožđa
• 2 šolje brašna
• 1⁄2 šolje šećera
• 1 kašikica praška za pecivo
• 1⁄4 kašikice sode bikarbone
• 1⁄4 kašikice soli
• 60 g putera
• 1 1⁄2 kašikica kima...e sad... ja sam stavila kima koji sam imala kod kuće, ne znam da li je baš caraway seeds
• 2⁄3 šolje mlaćenice, ako  nemate, onda u toliko mleka staviti kašiku limuna
• 1 veće jaje

Vrelom vodom preliti čaj. Ostaviti pet minuta, izvaditi cediljku, a tim čajem preliti suvo grođže. Posle pola sata procediti. 

Uključite rernu na 180°C. Podmažite kalup za kuglof i pospite ga brašnom.

Brašno, šećer, prašak za pecivo, sodu bikarbonu i so staviti u multipraktik i pustiti na tren da se dobro izmešaju. U to dodati, na sobnoj temperaturi omekšali puter i dobro izmešati. verovatno će trebati par puta lopaticom skinuti sa zida multipraktika deo smese koja se popne.

Ubaciti mlaćenicu i jaje, još malo putiti da se noževi okreću i to je to.

Dodati suvo grožđe i kim, promešati lopaticom i presuti u podmazani kalup za kuglof.

Peći oko sat vremena.

• 3⁄4 cup boiling water
• 1 bag English breakfast tea
• 2 cups golden raisins
• 2 cups unbleached all-purpose flour
• 1⁄2 cup packed light brown sugar
• 1 teaspoon baking powder
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 4 tablespoons (1⁄2 stick) unsalted butter, softened
• 1 1⁄2 tablespoons caraway seeds(optional)
• 2⁄3 cup buttermilk
• 1 large egg, lightly beaten

1. Pour the boiling water over the tea bag and let it steep for 5 minutes. Remove the tea bag. Place the raisins in a bowl and pour the hot tea over them. Cover the bowl with plastic wrap and let it stand until the raisins have plumped and cooled to room temperature, about 30 minutes. Drain the raisins, discarding the liquid, and set aside.

2. Preheat the oven to 350ºF. Grease the inside of a 9-inch by 5-inch loaf pan and
dust with flour.


3. Combine the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Add the butter and mix on low speed until the mixture resembles coarse meal. Stir in the plumped raisins and caraway seeds, if using. Stir in the buttermilk and egg and mix smooth.

4. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until the cake is golden brown and a toothpick inserted into the centre comes out clean, about 1 hour. Let the cake cool in the pan for about 5 minutes, invert it onto a wire rack and then turn it right side up on a rack to cool completely. Slice and serve.

This is forty-fourth cake from Cake Keepers Cake cookbook, by Lauren Chattman, on my blog. This is the cookbook that I find out thanks to Joyce's food blog named Kitchen Flavours. 

I'm linking this post with Cookbook Countdown #19 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray