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.
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 soak ing 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.
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.
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.
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 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.
If you love tea, you may also love coffee. I think you might like this quick and easy Date and Coffee Loaf
Yorkshire Tea Loaf
- 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
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.