Description
This Moist and Fruity Tea Loaf is a delightful and easy-to-make cake perfect for teatime. Soaked overnight in freshly brewed tea, sultanas and raisins infuse a rich flavor into the batter, creating a sweet, spiced loaf with a tender crumb. Baked slowly for over an hour, it has a moist texture and a lovely aroma of mixed spices, making it a comforting treat for any occasion.
Ingredients
Fruit Soaking Mixture
- 150 g (3/4 cup) sultanas
- 150 g (3/4 cup) raisins
- 300 ml (1 1/4 cups) freshly made tea (using 2 tea bags)
Loaf Batter
- 250 g (2 cups + 1 tbsp) plain (all-purpose) flour
- 2 tsp baking powder
- 200 g (1 cup + 2 tbsp) soft light brown sugar
- 1 tsp mixed spice
- 2 tbsp (30g/1 oz) unsalted butter, melted
- 2 large eggs
Instructions
- Soak the Fruit: Place the sultanas and raisins in a bowl and pour over the hot freshly brewed tea. Cover and leave to soak overnight to plump up the dried fruit and infuse the tea flavor.
- Preheat the Oven: Next day, preheat your oven to 170°C (325°F) fan-forced. Line a 2 lbs loaf tin with baking parchment or use a loaf tin liner to prevent sticking.
- Mix Dry Ingredients: In a mixing bowl, combine the plain flour, baking powder, soft light brown sugar, and mixed spice. Stir well to evenly distribute the ingredients.
- Add Wet Ingredients: Stir the melted unsalted butter and the eggs into the dry mixture with a wooden spoon or spatula, ensuring everything is well combined.
- Incorporate Fruit and Liquid: Add the soaked sultanas and raisins along with any remaining liquid from the soaking bowl. Mix thoroughly until you have a very wet, sticky batter.
- Prepare the Batter: Ensure all ingredients are fully incorporated, resulting in a moist, wet mixture ready to be baked.
- Bake the Loaf: Spoon the batter into the prepared loaf tin. Bake in the oven for 1 hour to 1 hour 15 minutes. The loaf is done when a skewer inserted into the center comes out clean. If the top starts to brown too quickly, cover loosely with foil to prevent over-browning.
- Cool the Loaf: Remove the loaf from the oven and allow it to cool in the tin for 10 minutes. Then transfer it to a wire rack and let it cool completely before slicing and serving.
Notes
- Soaking the fruit overnight is essential for moistness and flavor intensity.
- If the loaf top is browning too fast, cover it with foil to avoid burning.
- Use fan oven if available for even baking.
- Ensure the loaf is completely cool before slicing to prevent crumbling.
- Store the cooled loaf in an airtight container to keep it fresh for up to 3 days.
- Prep Time: 15 minutes (plus overnight soaking)
- Cook Time: 1 hour to 1 hour 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
