An Easy Tea Loaf

I’ve been baking again. No surprise there if you know anything about me. Tried this beaut out today because I’m in short supply of icing sugar. I’ve even had to turn down customers because I just couldnt guarantee that I’d have my usual basic ingredients.

This recipe requires no icing sugar or butter and only uses 1 egg. It’s an amazing recipe for using up dried fruit you may have stuffed in your cupboard. I used raisins in my loaf cake but it will work with any dried fruit you have. I’ll be trying dried apricots and glace cherries when I have them in next, but with out further a do (knowing how frustrating it is to scroll through a life story before the recipe reveals itself) here is the recipe!

Ingredients

175g Dried Fruit (use any you like- I used raisins)

110g Caster Sugar

150ml Hot Strong Tea (again, use your preferred but I used normal black tea in this one)

150g Self Raising Flour (alternatively the same weight of plain with 1tsp of baking powder)

Zest of 1 lemon (or orange)

1 Egg (beaten)

Method

Make some hot strong tea (I used two bags) and soak your fruit along with the sugar, preferably overnight but if you’re in a hurry to create this beauty 2 hours will do. My baking for my family is always a little off the cuff and unplanned so 2 hours did suffice in my case.

Tea bags stewing, give it at least 5 mins.
150ml black tea. Next time I’ll be trying earl grey.
175g dried fruit
110g caster sugar

Once the fruit has had at least 2 hours, preheat the oven to a low temp, around 150 degrees. This is a low and slow cake. Line the tin with baking parchment, these measurements are suited to a 1lb loaf tin, just double the recipe if you have a 2lb tin. If you dont have a loaf tin, use what you have, but do line it regardless of the shape or size.

Line the tin well, will save sticking cake and scrubbing the pan later.

To the tea soaked fruit add the flour, beaten egg and Zest and mix well. That’s practically it. Tip it into your lined tin and bake for around 40 mins (double the time if your doubling the mixture) or until golden and when a skewer comes out of the loaf clean.

Tea soak fruit and the rest
Mixture snug in the loaf tin
The tip drip on my mason and cash bowl

Cool for 10 mins before tipping out on to a cooling rack. Once cool, slice and serve with or without butter. If your a fruit cake and cheese kinda person, then I’m pretty sure that a slice of this with a tiny wedge of Wensleydale cheese would hit the spot.

Share with your household of course, then leave some with neighbours so you cant eat the lot.

Sliced tea loaf

I’m still playing with this recipe, and may do a marmalade take on it too; but I really hope you enjoy it. Dee scoffed a slice after her dinner and it got the cheesy grin of approval so happy days.

Stay well and stay safe,

Love

L, xox