Fruity Tea Loaf Recipes

SCOTTISH TEA BREAD (FRUIT LOAF)

Steps:

• Put all the dried fruit into a bowl with the brown sugar and pour the hot tea over the top. Cover and let stand on the counter overnight.
• Preheat the oven to 350°F (180°C)
• Butter and flour the inside of a loaf tin and set aside.
• Place the fruit mixture into a large bowl and add the beaten egg, flour and baking powder and mix until well combined.
• Pour mixture into prepared pan and place into preheated oven. Bake for 60 to 65 minutes or until a cake tester comes out clean.
• Allow to cool in pan for 15 minutes, then carefully remove cake from pan and place on cooling rack. Cool completely before slicing. Serve with a hot cup of tea.

EASY FRUIT LOAF

Steps:

• Make 250ml (1 cup) of tea, using tea bags or loose leaf tea. Leave the tea to steep for five minutes - you need a strong brew!
• Pour the hot tea over the dried fruit and leave to soak for 2-3 hours or even overnight.
• Preheat the oven to 170C (325F) or 150C (300F) Fan Setting. Line a 900g (2lb) loaf tin with baking paper or use a cake liner.
• Add the eggs and brown sugar to the soaked fruit (no need to drain any liquid, should any remain in the bowl) and stir to combine.
• Sift in the flour and add cinnamon, tea leaves and orange zest. Mix everything together, making sure no dry pockets of flour remain.
• Pour the batter into the prepared cake tin and level. Bake for about 1 hour or until the cake is risen and a skewer inserted in the centre of the cake comes out clean.
• Lift the cake out of the tin using the baking paper and cool on a wire rack. Top with the orange zest, if using and slice to serve.

ALMOST FAT-FREE BRITISH TEA LOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Oil a loaf pan.
• Combine raisins and tea in a bowl. Steep for about 30 minutes.
• Mix flour, sugar, and allspice together in a second bowl. Add the raisin-tea mixture and egg. Gently combine using a rubber spatula; do not overmix. Scoop mixture into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

TEA LOAF

Steps:

• Mix the sultanas, raisins and orange zest in a large mixing bowl. Pour over the tea and cover the bowl. Leave to sit for a minimum of 6 hours or ideally overnight to allow the dried fruit to soak up all the liquid.
• Heat the oven to 180C/160 fan/gas 4. Grease and line a 900g loaf tin. Add the eggs, flour and sugar to the soaked fruit, ensuring everything is well combined. Spoon the mixture into the tin and place in the centre of the oven for 1 hour 30 mins or until firm to the touch. Leave to cool in the tin for 15 mins before transferring to a wire rack.
• Cut into thick slices and serve with butter. To store, wrap tightly and keep in an airtight container for up to five days. The loaf will taste even better after a few days.

SPICED FRUIT LOAF

Steps:

• Soak the dried fruits in the orange juice for about 30 mins, then sieve, reserving the juice.
• Put the flour, yeast, caster sugar and 1 tsp salt into a large mixing bowl with the spices and soaked fruit and mix well. Make a well in the centre and pour in the warm milk, reserved orange juice, the beaten egg and the melted butter. Mix everything together to form a dough - start with a wooden spoon and finish with your hands. If the dough is too dry, add a little more warm water; if it's too wet, add more flour.
• Knead in the bowl or on a floured surface until the dough becomes smooth and springy. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size - this will take about 1 hr depending on how warm the room is.
• Knock the dough back by kneading for a few secs. Dust 2 x 2lb loaf tins with flour. Halve the dough. Use a little flour to help you shape each half into a smooth oval, then pop them into the tins. Cover both loosely with a clean, damp tea towel and leave to prove in a warm place for about 20 mins. Meanwhile, heat oven to 180C/160C fan/gas 4.
• Bake for 20 mins, then cool in the tins before turning out and slicing.

FRUITY TEACAKE

Steps:

• Place the dried fruits in a bowl and pour over the hot tea, orange juice and zest. Cover with cling film, then leave for at least 4 hrs or better still overnight.
• Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 2lb loaf tin. Beat together the butter and sugar until creamy, then beat in the egg followed by the flour. Carefully stir through the fruit mixture. Spoon the mixture into the tin, then smooth over the surface with the back of a spoon. Sprinkle all over with a thick layer of demerara sugar.
• Bake for 1 hr or until a skewer inserted into the centre comes out clean. Leave to cool in the tin, then turn out, cut into slices and serve.

SUPER-EASY TEA LOAF

Steps:

• Put the dried fruit and tea in a bowl and leave to soak for a few hours. I usually do this the night before or in the morning before work.
• Pre-heat the oven to 150°C, or 180°C if your are not using a fan assisted oven.
• Add the sugar and flour to the tea and fruit mix, and the ground ginger if you choose to include it. Stir well until thoroughly combined.
• Scoop the mixture into a greased 2lb loaf tin and bake for 45 minutes to an hour.
• If you prick the cake with a cocktail stick and it comes out clean, it is ready. Leave the loaf to cool in the tin for at least 20 minutes. After that, run a knife along the outer edge of the loaf to loosen it and tip it onto a cooling rack.