Tea loaf

    Tea loaf

    34saves
    5hr15min


    8 people made this

    About this recipe: This tea loaf was a recipe from one of my aunties and is a household favourite. Best served cold either on its own, with custard, cream or with butter.

    JasonPrince West Lothian, Scotland, UK

    Ingredients
    Makes: 1 loaf cake

    • 250ml brewed tea
    • 200g mixed dried fruit
    • 250g self-raising flour
    • 200g caster sugar
    • 110g butter or margarine, melted
    • 1 egg, beaten
    • mixed spice, to taste (optional)
    • glace cherries (optional)
    • 1 tablespoon brandy or other liquor (optional)

    Method
    Prep:15min  ›  Cook:1hr  ›  Extra time:4hr soaking  ›  Ready in:5hr15min 

    1. Soak the dried fruit in the tea for 8 to 24 hours for best results.
    2. Preheat oven to 180 C / Gas 4. Grease a large 23x12cm (9x5 in) loaf tin.
    3. In a large bowl, combine the fruit mixture with the flour and sugar. Make a well in the centre and add the melted butter and beaten egg. Add any of the optional ingredients, if using. Mix till just combined. Tip into the prepared tin.
    4. Bake in the preheated oven for 1 hour, or till a skewer inserted in the centre comes out clean. Cool on a wire rack before slicing and serving.

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    Reviews (3)

    openflame
    2

    made this for my husband and went down a treat! used soft dark brown sugar for a slightly different flavour great recipe - 18 Sep 2014

    2

    really pleased with how moist and scrumptious this was, so it was quickly eaten up and am now onto a third bake. Instead of using sultanas or raisins (which can be very harmful to dogs if accidentally dropped on the floor) I used stoned dates and those worked excellentally + a drizzle of almond icing on the top helps to set it off (if you have a sweet tooth!). great recipe, thanks for sharing cheers - 09 Jul 2014

    JulieKyle
    0

    I only soaked the fruit for a few hours and it was still amazing . My family were fighting who had the biggest piece . Will definitely be making this again . - 13 Aug 2016

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