Irish freckle bread

Makes 1 loaf

	Butter (for the pan)
1	cup hot strong plain tea
1	cup raisins
1/2	cup currants
1	cup pitted prunes, snipped into small pieces
1	cup pitted dates, snipped into small pieces
1	cup brown sugar
1	cup white whole-wheat flour
1	cup whole-wheat pastry flour
1	tablespoon baking powder
1/2	teaspoon salt
1	egg
1	tablespoon granulated sugar

1. Set the oven at 325 degrees. Butter an 8-inch round cake pan.

2. In a medium bowl, combine the tea, raisins, currants, prunes, and dates. Stir as the mixture cools.

3. In a large bowl, combine the brown sugar, both flours, baking powder, and salt. Add the cool fruit mixture and stir with a wooden spoon. Stir in the egg and mix well.

4. Spread the batter in the pan and sprinkle the top with the granulated sugar. Bake for 1 hour and 10 minutes or until a cake tester inserted into the center of the bread comes out clean. Adapted from "The King Arthur Flour Baker's Companion"