fruit tea loaf

Fruit Tea Loaf

fruit tea loaf




Lovely and fruity. Very easy to make. To plump up the fruit and take on all that tea flavour, ensure that you soak the fruit overnight. This tea loaf uses 1lb loaf tins which you can line with Non-Stick loaf tin liners.

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Fruit Tea Loaf

fruit tea loaf

Lovely and fruity. Very easy to make. To plump up the fruit and take on all that tea flavour, ensure that you soak the fruit overnight. This tea loaf uses 1lb loaf tins which you can line with Non-Stick loaf tin liners.

  • Author: Lynn Hill - Clandestine Cake
  • Cook Time: 45
  • Total Time: 45
  • Yield: 8 - 16 slices
  • Category: dessert
  • Method: baking

Ingredients

  • 350ml Freshly brewed tea such as a fruit Tisane or your favourite tea (strained)
  • 350g Mixed dried fruit such as Currants, Raisins an Sultanas.
  • 2 Medium eggs
  • 200g Light brown sugar
  • 1tsp Mixed spice
  • 270g Self Raising flour

Instructions

Soak the fruit

  1. In a large bowl, add the freshly brewed tea and mixed dried fruit and stir well.
  2. Cover with a tea towel and leave overnight, to allow all the goodness of the tea to soak into the fruits.

Make the cake

  1. In the morning, preheat the oven to 160 C fan-assisted. Grease and line two x 1lb loaf tins with baking parchment.
  2. Add the eggs into the soaked mixed fruit and any remaining tea liquid, followed by the sugar. Mix thoroughly.
    Sieve the mixed spice and flour together before adding to the fruit mixture. Mix together until well combined.
  3. Pour the cake batter evenly into the prepared tins and bake for 45 – 50 minutes or until baked. Testing the centre of the cake with a skewer until it comes out clean.
  4. Leave in the tins to cool completely before turning out.
  5. Alternately you can bake this in a 900g loaf tin for 60 – 75 mins or until baked.

Notes

  1. This cake can be made up to a day or two in advance and keeps well for up to a week, if wrapped with baking parchment.

Keywords: fruit tea loaf

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