Tea Loaf Recipe

Nom Nom NomThis 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
Serves: 6


  • 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


  1. Place the dried fruit and tea into a large bowl. Cover the bowl with a clean cloth and leave to soak overnight.
  2. The next day, preheat the oven to 175°C /325°F/Gas 3.
  3. Add the flour, sugar (make sure there are no lumps), beaten egg and spices to the soaked fruit and mix well.
  4. 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.
  5. Transfer to the oven and bake for one and a quarter hours or until a skewer inserted into the cake comes out clean.
  6. Serve slices of the tea loaf spread with unsalted butter and jam.

It 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*originally made on BBC 2 show “Something for the Weekend” by Simon Rimmer.

2 thoughts on “Tea Loaf Recipe

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