Tea Loaf
A simple, tea-soaked, spiced fruit loaf. This Tea Loaf is easy to prepare and is perfect for an afternoon snack, with a cup of tea, of course.
Ingredients
- 8 fl oz or 225ml hot tea
- 5 oz or 150g mixed, dried fruit
- 5 oz or 150g dark brown sugar
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp mixed spice (pumpkin pie spice)
- 10 oz or 285g self-raising flour
- 1 egg beaten
Instructions
The day before you plan to bake
- Place the sugar, spices and dried fruit in a bowl. I use a very generous teaspoon of each of the spices. Pour over the tea, mix well and leave to soak overnight.
On the day of baking
- Preheat your oven to 325F/160C for a conventional oven. Line a 2lb loaf tin with baking parchment.
- The next day, add the sifted flour and beaten egg to the fruit and tea.
- Mix well and spoon into a lined loaf tin.
- Bake at 325F/160C for approximately 60 minutes. I’d start check from about 50 minutes because all ovens are different. The tea loaf should be beautifully brown and if you insert a skewer it should come out clean.
- At this point, leave the loaf to cool in the tin. You can also brush the top of the loaf with honey or maple syrup, which gives it a lovely glossy shine.
- If you can wait, leave until the next day before using. Slice and butter liberally!