Wednesday 3 April 2013

Fruited Tea Loaf Recipe

Today's cake recipe is for another true British classic, a fruited tea loaf where the fruit are soaked in tea to make them moist prior to baking.

The addition of tea makes the cake very moist and gives it a dark appearance. The tea also helps the cake keep and it will store well for several weeks.

Fruited Tea Loaf

Serves: 10–12
Fruited tea loaf: classic british cake of fruit soaked in tea that's sliced ready for serving


275g (9 1/2 oz) self-raising flour
275g (9 1/2 oz) mixed dried fruit
200g (1 cup, packed) soft brown sugar
250ml (1 cup) cold tea
1/2 tsp mixed spice (pumpkin pie spice)
1 medium egg


The evening before mix together the dried fruit, sugar and cold tea in a bowl. Cover and set aside to soak over night.

The following day, sift together the flour and mixed spice in a bowl.

Beat the egg into the fruit mixture, ensuring it is thoroughly combined before stirring in the flour mixture.

Turn the resultant dough into a greased 1kg (2 lb) loaf tin, the base of which has been lined with parchment paper. Transfer to an oven pre-heated to 160ºC (320ºF, Gas Mark 4) and bake for about 90 minutes, or until firm and golden brown on top.

Allow to cool completely in the tin then turn out onto a wire rack, slice and serve.

This recipe is part of the Celtnet British recipes collection. For more classic British recipes please visit the Celtnet traditional and historic British recipes collection.

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