Tea Loaf is a traditional British recipe for a classic tea time cake made with dried fruit soaked in tea. The full recipe is presented here and I hope you enjoy this classic British version of: Tea Loaf.
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Enjoy a classic, fruity tea loaf, packed full of plump tea-infused sultanas and raisins. Slice it into thick wedges and spread with plenty of salted butter for a satisfying tea-time treat
Ingredients:
170g sultanas
170g raisins
finely-grated zest of 1 orange
300ml hot strong Earl Grey or Lady Grey tea
2 medium eggs, lightly beaten
250g self-raising flour
200g soft light brown sugar
butter for greasing, plus extra to serve
Method:
Mix together the sultanas, raisins and orange zest in a large mixing bowl. Pour over the tea and cover the bowl then set aside to infuse for a minimum of 6 hours (but ideally over-night) to allow the dried fruit to soak up all the liquid.
When ready to bake, pre-heat your oven to 180°C (160°C fan/gas mark 4). Grease and line a 900g loaf tin then set asied.
Sift together the flour into a bowl. Whisk in the sugar to combine then turn this mixture into the soaked fruit before adding the eggs. Mix well, ensuring everything is properly combined.
Spoon the resultant batter into the prepared loaf tin then transfer to the centre of your pre-heated oven and bake for 90 minutes, or until nicely coloured and firm to the touch.
Remove from the oven and allow to cool in the tin for 15 minutes before turning out and transferring to a wire rack to cool completely.
Cut into thick slices and serve with butter.
To store, wrap tightly and keep in an airtight container for up to five days. The loaf will taste even better after a few days.
