This simple and not too sweet British tea loaf recipe requires no fancy equipment to make and just a little time to steep the dried fruit before a slow bake. It’s the perfect way to use up dried fruit that’s still in the cupboard after Christmas and is delicious with some salty butter and maybe a little jam. I’ve also heard it goes really well with some strong cheddar or a little blue cheese.
350g dried fruit (eg sultanas, currants, raisins etc)
300ml boiling water
3 tea bags (English breakfast or Earl Grey work well)
200g soft brown sugar
½ tsp ground cinnamon
275g self raising flour
Zest from 1 lemon
1 egg
Some demerara sugar to sprinkle on top
Steep the tea bags in the boiling water for at least 10 minutes, then discard the tea bags.
Pour the tea into a big bowl and mix in the soft brown sugar, cinnamon and the dried fruit. Stir well so the sugar dissolves and the fruit is covered. Leave for at least 2 hours (or overnight) for the fruit to soak up all those lovely flavours.
Pre-heat the oven to 130 fan (gas 3). Line a 2lb loaf tin (10cm x 21cm, 7cm deep) with baking parchment or a loaf tin liner.
Mix into the fruit and sugar mixture, the flour, lemon zest and the egg and mix well until completely combined. Pour this mixture into the loaf tin and sprinkle the demerara sugar over the top.
Bake in the oven for 1 hour 15 minutes to 1 hour 30 minutes until the skewer inserted into the centre of the cake comes out clean. Cool in the tin for 15 minutes and then turn out onto a wire rack to cool completely. (although I have to admit to not waiting long enough for the loaf to be completely cool before cutting a slice and smothering with butter and jam)
