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Moira Young's tea loaf cake

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tea loaf fruit cake
  • Serves: 8-10

  • Prep time:

  • Cooking time:

    (plus cooling time)
  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

 

This classic tea loaf is really tasty, moist and so easy to make. Best served sliced and buttered with a cup of tea. The best thing is it improves with keeping so put in an airtight box and you can enjoy it for weeks

Ingredients

  • 1 cup of sugar
  • 1 cup of mixed, dried fruit
  • 1 cup of cold tea
  • 1tsp of mixed spice
  • 1oz of margarine
  • 2 cups of self-raising flour
  • 1 egg

That's goodtoknow

cartoon image of chef

Cup measures vary from country-to-country. In the US, a cup is 250ml. However, as long as you're using the same sized cup for all your measurements, your cake will work - cooking times may need to vary. For this recipe you could try using a tea cup.

Method

  1. Put the sugar, dried fruit, tea, mixed spice and margarine into a pan.
  2. Slowly bring to boil, stirring all the time, and then let it stand to cool down.
  3. Add the flour and egg and beat the mixture together.
  4. Pour into a loaf tin and bake at 180ºC for 90 mins or until knife inserted is clear.
  5. Leave the cake in the tin for 10 mins, then turn out on to a wire rack to cool completely.
  6. Serve in thick slices with butter.

Average rating

  • 4
(200 ratings)

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