Fruit Tea Loaf
Serves approx. 8-10
Fruit Tea Loaf is a delicious and indulgent teatime delight that boasts an enticing combination of fruits in every slice. With its rich and dense texture, this loaf is a true feast for the senses, offering a satisfyingly moist and flavoursome experience.
What makes this Fruit Tea Loaf even more remarkable is that it contains no fat, yet still manages to pack a punch with its delectable blend of fruits. The sweetness of the fruit creates a harmonious balance of flavours that is sure to please even the most discerning palate.
Enjoy a slice of this delightful tea loaf on its own or paired with a generous spread of butter for an even more indulgent treat. It’s the perfect dessert to share with friends and family over a cup of tea, or to simply savour on your own when you’re in the mood for something sweet and satisfying.
You will need to plan ahead so you can set aside some time to soak the fruit in tea which is an important part of the process.
Ingredients
- 100g raisins
- 100g sultanas
- 100g currants
- 50g mixed peel
- Zest of 1 lemon
- 3 teabags (you can use most types of black tea, English Breakfast or Earl Grey is good)
- 2 medium eggs, beaten
- 250g self-raising flour
- 1 tsp mixed spice
- 200g light soft brown sugar
You will also need:
-
2lb/1 litre loaf tin (approx. 23x13x8cm)
Method
First infuse the fruit with tea.
Boil a kettle full of water.
Put the tea bags into a measuring jug and fill with hot water up to the 300ml mark.
Leave to steep for 10 minutes. Once brewed, remove the teabag.
Put the fruit and zest in a bowl and pour the hot tea over them. Cover the bowl and let the mixture soak for at least 3 hours, or leave it to infuse overnight.
To make the fruit loaf:
Preheat your oven to 180C / Gas 4 and prepare a 2lb (1 litre) loaf tin by greasing and lining it with baking parchment.
In a mixing bowl, beat together the eggs and brown sugar until smooth.
Add the flour and mixed spice to the bowl and stir until evenly combined.
Gently fold the tea-soaked fruit into the batter. There’s no need to drain it as most of the tea will have been absorbed and any liquid remaining in the bowl is needed in the mixture.
Pour the mixture into the prepared tin and smooth out the top.
Bake for 1¼ to 1½ hours, or until a skewer inserted into the centre comes out clean.
Let the loaf cool in the tin for 15 minutes, then turn it out onto a wire rack to cool completely before slicing and serving.
No self-raising flour?
Here’s how to make it yourself
Should you find yourself without self-raising flour on hand, fear not! With a simple combination of plain flour and baking powder, you can create your own substitute. To do so, sift together 250g of plain flour with 3¼ teaspoons of baking powder. This will produce the necessary leavening agent, allowing your recipe to rise to perfection.
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