Fruit Tea Loaf Recipe |
This recipe is used greatly in my family and is a proven favourite. The original recipe is from an old magazine cutting.
Recipe – Earl Grey Fruit Tea Loaf
Equipment
- bowl
- kettle
- measuring jug
- scales
- wooden spoon
- knife
- 2 lb loaf tin (or 2 1lb tins) – lined
Baking Tip – I use loaf liners which you can buy from most stores
Recipe Tea Loaf / Tea Bread / Tea Cake – you decide |
Ingredients
makes one loaf 2lb loaf or 2 x 1lb loaf
150ml hot tea made with an Earl Grey tea bag (I used Whittard)
200g sultanas
75g dried figs* roughly chopped
75g prunes* roughly chopped
150g dark muscovado sugar
2 medium eggs beaten
225gr self raising flour
2 level tsp mixed spice
*you can use any fruit you like, sometimes I swap some of the prunes and figs and add dried apricots or cherries.
Instructions
- weigh and chop all the fruit and place into a bowl
- make a pot of Earl Grey tea (I used Whittard), lets this brew for a few minutes(pour yourself a cup now if you do not like it too strong)
- Pour 150ml of hot tea over the fruit, leave for 30 minutes to allow the tea to soak into the fruit
- Sit and enjoy your cup of tea (this is compulsory!)
- Beat the sugar and eggs together.
- Add the flour and mixed spice to the egg and sugar and mix together
- Add the fruit and tea and combine well together
- Pour the mixture into the lined loaf tin
- Bake in the oven for 1 hour, the cake is ready when a skewer pushed into the cake comes out clean.
Allow to cool for 5 minutes, before removing from tin and cooling on a wire rack.
It is always nice to enjoy a slice of Earl Grey Fruit Tea Loaf whilst still warm.
Loaf Liners are great for Fruit Tea Loaf Recipe |
Will keep for a week in an air tight container.