Search

Gluten-free spiced fruit teabread

(70 ratings)
Print
Gluten-free spiced fruit teabread
Gluten-free spiced fruit teabread
  • Serves: 8-10

Woman's Weekly recipe Start making this loaf cake the day before you're baking. It gives the fruit time to absorb the tea which keeps the cake deliciously moist.

Ingredients

  • 150g (5oz) dried mixed fruit
  • 150ml (¼ pint) hot, strong black tea
  • 200g (7oz) gluten-free self-raising flour
  • 100g (3½oz) light soft brown sugar
  • Finely grated zest of 1 orange
  • 1 level tsp ground mixed spice
  • 1 large egg
  • 2tbsp sunflower oil
  • Butter, to serve
  • 500g (1lb) loaf tin, buttered and lined with a strip of baking parchment

Method

  1. Place the fruit in a bowl and pour the hot tea over. Cover the bowl and leave the mixture overnight for the fruit to absorb some of the tea and for it to plump up.
  2. Set the oven to gas mark 3 or 160°C.
  3. Tip the flour into a bowl and stir in the sugar, orange zest and mixed spice.
  4. Add the egg and sunflower oil to the fruit mixture, and tip this into the dry ingredients. Stir well to mix the ingredients to a soft-dropping consistency.
  5. Spoon the mixture into the prepared tin and level the surface. Place the tin in the centre of the oven. Bake the cake for about 1 hr, or until it has risen and feels just firm to the touch in the centre.
  6. Remove the cake from the oven and leave it to cool in the tin for about 10 mins. Turn it out on to a wire rack to cool completely.
  7. Serve the cake sliced and spread with butter. If you want to freeze it,wrap the cold cake in a freezer bag and freeze it for up to 1 month. Allow the cake to defrost completely before serving.

Woman's Weekly cookery editor Sue McMahon says: I used regular tea for this recipe, but Earl Grey tea will make the cake taste a little different, as will a spiced tea.Extra info: We've used Doves Farm gluten-free plain and self-raising flours, available from most supermarkets and specialist health food shops.Nutritional values are for maximum number of servingsFeature: Sue McMahon. Photos: www.frankthephotographer.com. Props stylist: Sue Radcliffe

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 175(kcal)
  • Fat 3.0g
  • Saturates 0.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(70 ratings)

Your comments

Madalene

Add 1/2 teaspoon xanthan gum it helps strengthen and prevent it falling to bit. Xanthan gum acts as the 'starch' would in normal flour. Get from infusions for chefs online.

Amanda

i have baked this twice and both times the flavour was fab but the cake fell to bits so suggestions would be helpful

comments powered by Disqus

FREE Newsletter