This is by far the easiest tea loaf recipe I have found – you just need to remember to soak the fruit overnight. I have made it several times and I’ve even given the recipe to my mother-in-law who has also passed it on.
I am not a fan of raisins or currants so I use 225g of sultanas and rather than adding nutmeg, I just put a bit more cinnamon in. I also do not think it needs the butter or jam – it’s delicious on its own.
Preparation Time: overnight
Cooking Time: 1-2 hours
- 75g/2 ¾ oz raisins
- 75g/2 ¾ oz sultanas
- 75g/2 ¾ oz currants
- 300 ml/½ pint tepid Earl Grey Tea
- 250g/9oz self-raising flour
- 200g/7oz soft light brown sugar
- 1 free-range egg, beaten
- 1 tsp ground cinnamon
- 1 tsp freshly grated nutmeg
- Butter for greasing
- Unsalted butter and apricot jam to serve
- Place the dried fruit and tea into a large bowl. Cover the bowl with a clean cloth and leave to soak overnight.
- The next day, preheat the oven to 175°C /325°F/Gas 3.
- Add the flour, sugar (make sure there are no lumps), beaten egg and spices to the soaked fruit and mix well.
- Grease a 22cm x 10cm/9in x 5in loaf tin – I use greaseproof paper to line the tin – easier to get the cake out. Spoon the mixture into the tin.
- Transfer to the oven and bake for one and a quarter hours or until a skewer inserted into the cake comes out clean.
- Serve slices of the tea loaf spread with unsalted butter and jam.
will should last a few days in an airtight container. Let me know if you make it and if you do – enjoy!
*originally made on BBC 2 show “Something for the Weekend” by Simon Rimmer.