Mixed fruit tea bread

    9 hours 10 min

    These fruity tea bread loaves are perfect served sliced with butter with your afternoon cuppa. They will improve in flavour if stored up to 4 weeks in an airtight tin.


    Buckinghamshire, England, UK
    13 people made this

    Makes: 2 fruit loaf cakes

    • 450g (1 lb) mixed dried fruit
    • 225g (8 oz) dark soft brown sugar
    • 250ml (9 fl oz) warm tea
    • 1 egg
    • 2 tablespoons thick-cut marmalade
    • 450g (1 lb) self-raising flour

    Prep:10min  ›  Cook:1hr  ›  Extra time:8hr soaking  ›  Ready in:9hr10min 

    1. Place the dried fruit in a bowl; add the sugar and tea. Mix together and leave to soak overnight.
    2. Preheat the oven to 160 C / Gas 3. Grease two small loaf tins.
    3. Stir the egg and marmalade into the fruit mixture and beat well. Fold in the flour and pour into prepared tins.
    4. Bake in the preheated oven until well risen and a skewer inserted into the centre comes out clean, 1 to 1 1/2 hours. Leave in the tins for 10 minutes then turn out; leave to cool on a wire rack.

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