Yorkshire Tea loaf on a plate with a Yorkshire Tea, tea caddy.

Yorkshire Tea Loaf

Yorkshire Tea loaf on a plate with a Yorkshire Tea, tea caddy.



A recipe for Yorkshire Tea Loaf, a perfect addition as part of an Afternoon Tea menu. Serve with a good creamy, crumbly cheese such as Wensleydale. It may be a Yorkshire thing, but cheese goes really well with fruit cake.

Empty the Tea or not?

There’s no need to empty the tea out of the dried fruit after soaking. If you leave it long enough, most if not all of the tea will have been absorbed by the dried fruit. With just perhaps a little remaining. That’s why its best to pour the freshly brewed, slightly cooled, tea over the fruit straight away.

It’s essential that you leave the fruit overnight to infuse all the flavours from the tea and help plump up the fruits.

A proper brew.

The strength of the tea depends on how long you leave the tea to brew before pouring over the dried fruit. 4 mins would be a good time. Don’t forget to strain first. You will of course have additional tea flavour with the finely ground tea leaves. If you’re replacing this with complementary spices, it’s even more imported to obtain a proper brew first.

Loaf Tins.

This recipe uses 2 x 1lb Loaf tins. You’ll have time to plan ahead as the fruit will require several hours of soaking in the tea.

Spices

Replace the finely ground tea with complementary spices such as mixed spices (pumpkin pie mixture or similar) or cinnamon in equal measure.

How long will a Tea Loaf keep?

This tea loaf will keep for up to a couple of weeks if wrapped in baking parchment and kept in an airtight container.

 

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Yorkshire Tea Loaf

Yorkshire Tea loaf on a plate with a Yorkshire Tea, tea caddy.

A recipe for Yorkshire Tea Loaf, a perfect addition as part of an Afternoon Tea menu. Serve with a good creamy, crumbly cheese such as Wensleydale. It may be a Yorkshire thing, but cheese goes really well with fruit cake.

  • Author: Lynn Hill
  • Cook Time: 50
  • Total Time: 50
  • Yield: 9 - 16 slices

Ingredients

  • 350ml Freshly Made Black Tea (strained)
  • 350g Mixed Dried Fruit
  • 2 Medium Eggs
  • 200g Light Brown Sugar or a mix of Light and Dark Brown Sugar
  • 1tsp Tea Leaves Finely Ground
  • 270g Self-Raising Flour

Instructions

Soaking the fruit

  1. In a large bowl, add the freshly made tea to the mixed dried fruit. Cover and set aside for a few hours, ideally 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 and grease and line two 1-pound loaf tins with baking parchment.
    2. Add the eggs into the soaked mixed fruit, followed by the sugar. Mix thoroughly.
    3. Add the finely ground tea leaves to the flour and incorporate before adding this into the fruit mixture. Mix thoroughly.
    4. Pour evenly into the prepared tins and bake for 40 – 50 minutes or until a skewer inserted in the centre comes out clean. Remove from oven.
    5. Leave in the tins to cool completely before turning out.

Notes

Alternately you can bake this in a 900g loaf tin for 60 – 75 mins or until a skewer inserted in the centre comes out clean.

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