Spiced Cantaloupe Tea Loaf for 8 Slices

Instructions:

1. Prepare the fruit soak. Combine the dried cantaloupe, raisins, and brown sugar in a heat proof bowl. Pour the boiling strong tea over the fruit and stir. Let it sit for 30 minutes until the fruit looks plump and the liquid is mostly absorbed. It should smell like a warm, spiced brew.
2. Set up the oven. Preheat your oven to 325°F (160°C). Line a 4x8 inch loaf pan with parchment paper, leaving a little overhang on the sides so you can lift the loaf out later.
3. Cream the base. Beat the softened butter and granulated sugar together. Keep going until the mixture looks pale and fluffy. This is where the air gets in.
4. Add the binders. Beat in the eggs one at a time. Make sure each egg is fully incorporated before adding the next, then stir in the vanilla extract.
5. Whisk the dry ingredients. In a separate bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves, and salt. Make sure there are no large clumps of cinnamon.
6. Combine the mixtures. Gently fold the dry ingredients into the wet batter using a spatula. Stop the moment you don't see any more streaks of flour. Over mixing here leads to a tough cake.
7. Fold in the fruit. Gently fold the tea soaked fruit and any remaining syrup into the batter. The batter will become heavy and fragrant.
8. Bake the loaf. Spread the mixture evenly into the prepared pan. Bake for 60 minutes until a toothpick inserted into the center comes out clean and the top is golden brown. Your kitchen should smell like a cozy bakery at this point.