Welsh Tea Loaf

    1 hour 30 min

    This rich, dark and moist tea cake is delicious for breakfast or as an afternoon snack with coffee or tea.

    41 people made this

    Serves: 20 

    • 650ml water
    • 425g sultanas
    • 4 teaspoons bicarbonate of soda
    • 340g butter, softened
    • 300g caster sugar
    • 3 eggs
    • 2 tablespoons treacle
    • 1 tablespoon vanilla extract
    • 1/8 teaspoon salt
    • 500g plain flour

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat oven to 180 C / Gas mark 4. Lightly grease two 23x12cm (9x5 in) loaf tins.
    2. Combine water and sultanas in a medium saucepan. Bring to the boil over high heat. Reduce heat to low and simmer for 2 minutes. Remove from heat, stir in bicarb and let cool.
    3. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in treacle, vanilla and salt. Stir in flour and then beat in sultana mixture until well combined. Spoon batter into prepared tins.
    4. Bake in preheated oven until a skewer inserted into centre of the loaf comes out clean, about 50 to 60 minutes. Cool in tins on a wire rack. Serve at room temperature.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (19)


    very moist loaf. I used 50g less sugar and it still tasted plenty sweet enough for my family, fantastic!  -  11 Apr 2012


    Easy to make and did not last long on the plate......  -  22 Jul 2010


    This cake is too good to call a loaf. I would never dream of spreading it with butter. I made it today for the first time and I will certainly be making it again. It is so soft and spongy with the lovely moist sultanas and the slight sharpness of the treacle makes it a real winner. I must admit I couldn't wait till it was completely cold and had the end slice with a little cream poured over--it didn't need the cream but---- Thanks for the recipe, Sibbjo  -  18 Mar 2015