Yorkshire Tea Loaf

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A delicious moist, fruited tea loaf recipe.

The fruit is soaked overnight in Yorkshire tea. Often served on its own or with Wensleydale cheese. A perfect addition as part of an Afternoon Tea menu.  It may be a Yorkshire thing, which is where I live, but cheese goes really well with fruit cake.

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How to make a Yorkshire Tea Loaf. Step by step

Place the mixed dried fruit into a heat proof bowl and pour over the freshly brewed Yorkshire Tea. I always use Yorkshire Tea. But you can use any kind of breakfast tea. Cover the bowl with a clean tea towel and leave for a minimum of 4 hours. Preferable overnight. This is to allow the fruits to plump up by soaking up as much of the tea as possible.

In the morning, preheat the oven to 160 C fan-assisted and grease and line two 1lb loaf tins with baking parchment. I use 1lb cake tin liners such as these. I often need to make a fold in the centre to make sure the cake liners fit my tins correctly.

Add the eggs into the soaked mixed fruit, followed by the sugar. DO NOT drain off any of the remaining tea liquid. Mix thoroughly. Add the finely ground tea leaves to the flour and incorporate before adding this into the fruit mixture. Mix thoroughly. Pour evenly into the prepared tins.

Bake for 45 – 55 minutes or until a skewer inserted in the centre of each cake comes out clean.

Leave in the tins to cool completely. Serve sliced with butter and a pot of Yorkshire Tea.

Empty the Tea or not?

There’s no need to empty any remaining tea after soaking. The longer you leave it, the more liquid and tea flavour the fruits soak up. That’s why it’s best to pour the freshly brewed, slightly cooled, tea over the fruit straight away. Just make sure that you leave the fruit to soak for a minimum of 4 hours. Preferably overnight.

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. If you’re using loose leave tea, don’t forget to strain before pouring over the dried fruits. 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.

fruit tea loaf on a blue plate

Use complementary spices and alternative tea flavours

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

You could also use fruit flavoured teas such as Tisanes from the famous Bettys and Taylors Teas in Harrogate.

How long will a Tea Loaf keep?

This easy tea loaf or tea bread as it’s sometimes called, will keep for up to a couple of weeks if wrapped in baking parchment and kept in an airtight container.

Don’t like tea but love coffee?

Not everyone loves tea. No problem. I think you’ll love these recipes;

Date and Coffee Loaf

Mixed Fruit and Coffee Spelt Loaf

Try some of these other traditional Yorkshire Recipe

Yorkshire Parkin

Treacle and Glacé Ginger Parkin

Yorkshire Curd Tart made with Cottage Cheese

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

Yorkshire Tea Loaf

A delicious moist, fruited tea loaf recipe. The fruit is soaked overnight in Yorkshire tea. Often served on its own or with Wensleydale cheese. A perfect addition as part of an Afternoon Tea menu. It may be a Yorkshire thing, which is where I live, but cheese goes really well with fruit cake.
5 from 2 votes
Print Pin Rate
Course: Afternoon Tea
Cuisine: British
Keyword: tea bread, tea loaf, Yorkshire Tea Loaf
Prep Time: 4 hours 15 minutes
Cook Time: 50 minutes
Total Time: 5 hours 5 minutes
Servings: 9 - 16 slices
Calories: 304
Author: Lynn Hill

Ingredients

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

Instructions

Soaking the fruit

  • In a large bowl, add the freshly made tea to the mixed dried fruit. Cover and set aside for a minimum of 4 hours, ideally overnight, to allow all the goodness of the tea to soak into the fruits.

Make the Cake

  • In the morning, preheat the oven to 160 C fan-assisted and grease and line two 1-pound loaf tins with baking parchment. I use cake liners.
  • Add the eggs into the soaked mixed fruit, followed by the sugar. DO NOT remove any of the remaining liquid. Mix thoroughly.
  • Add the finely ground tea leaves to the flour and incorporate before adding this into the fruit mixture. Mix thoroughly.
  • Pour evenly into the prepared tins and bake for 50 – 55 minutes or until a skewer inserted in the centre comes out clean. Remove from oven.
  • 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.
Alternative spices and tea flavours:
  • Replace the finely ground tea with complementary spices such as mixed spices (pumpkin pie mixture or similar) or cinnamon in equal measure.
  • Ring the changes by using different flavoured teas such as Tisanes. 

Nutrition

Calories: 304kcal | Carbohydrates: 69g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 26mg | Potassium: 352mg | Fiber: 5g | Sugar: 40g | Vitamin A: 55IU | Vitamin C: 0.5mg | Calcium: 91mg | Iron: 1.4mg
Did you make this recipe?Let me know how you got on. Tag me on Instagram at @clandestinecake and include hashtag #clandestinecake

8 Comments


  1. This was the best Yorkshire Tea Loaf I’ve ever made and a great hit with everyone who was lucky enough to get a slice. I made it in a 2lb tin and baked it for 75 mins, it was perfect. People either ate it as is, with Wensleydale cheese or with butter and all loved it. Thank you so much for such an easy to make, well balanced recipe.

  2. Girl, no butter.
    I loved
    Does wholemeal flour will be too dry?

    • Paula
      I don’t think it will make it too dry as there is quite a lot of liquid in there anyway. But it may make the cake texture a little denser. Which is fine really, because wholemeal flour does generally make cakes a little denser anyway.

      • I will do so and I will tell you if it worked … But I’m going to have to adapt to a different kind of liquid, here in Brazil I didn’t think yorkshire tea, only has matte leão tea, but he is very weak and almost tasteless
        Thanks

        • I wonder if freshly brewed coffee would work? It would give it a different taste. Or double the strength of tea when you brew it. I’ve used Guinness on one occasion. So perhaps a beer or larger might work too. Do let me know how you get on.


  3. I have made this twice now, and it is phenomenal! The first time, I used all dried cranberries and added some cinnamon in with the ground black tea, and the second time, I used a mix of cranberries, apricots, and dried orange slices and added cardamom with the ground tea. I also ended up making the second batch as muffins, because I seem to have misplaced my loaf tin… they are AMAZING as muffins though. I’m in America, and this is my first foray into tea loaves, and this was the perfect starter recipe! Thank you so much for sharing!

    • This is great to hear. I love how you’ve adapted the recipe to include a mix of different dried fruits and the fact that you also turned one batch into into muffins.

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