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Tea loaf

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Tea loaf
  • Serves: 12 slices

  • Prep time:

    leave the fruit to soak in the tea for at least two hours, overnight if possible.
  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

 

Woman's Weekly recipe This tea loaf recipe combines Rooibos tea bags, mixed dried fruit and sweet brown sugar together to make a delicious cake that is complete with a generous helping of butter - the perfect afternoon treat

Ingredients

  • 4 Rooibos tea bags (or any strong tea)
  • 500g pack mixed dried fruit
  • 125g light brown sugar
  • 250g self-raising flour
  • tsp mixed spice
  • 1 medium egg, beaten
  • Butter, to serve
You will also need:
  • 1kg loaf tin, buttered and strip-lined with Bakewell paper

Nutritional information

Each portion contains:

  • Calories225
    11%
  • Fat1.0g
    1%
  • Saturates0.2g
    1%

of an adult's guideline daily amount

  • Low
  • Med
  • High

More Information

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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.

More Info

That's goodtoknow

cartoon image of chef

If you fancy adding some crunch to this tea loaf recipe, add in some nuts like chopped Brazil nuts or hazel nuts

Method

  1. Put the tea bags in a large bowl and pour 300ml boiling water over them. Leave for a good 10 mins to infuse. Squeeze them out and throw them away, then mix the fruit into the tea. Leave the mixture to soak for at least 2 hours (or overnight would be ideal).
  2. Set the oven to 180C/350F/Gas Mark 4. Stir the sugar, flour, spice and egg into the fruit and mix well.
  3. Spoon into the tin and level the top. Bake for 1 hour, or until risen and firm to the touch. Cool in the tin for 10 mins, then turn out to cool on a wire rack.
  4. Wrap in greaseproof paper and keep for 2 days before slicing (if you can resist it!), as this improves the flavour. To serve, cut into thick slices and spread with butter.

Average rating

  • 4
(23 ratings)

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Your comments

Marion Barclay

A lovely recipe, I make this tea loaf every week. I reduced the temp by 10 degrees as I use a fan oven.

zippiepurplemonkey

Yum - it's also really nice with wholemeal SR flour. Keeps well if put in an airtight container.

marianj

I make it often in small tins and give it away as presents

Gillypom

An easy recipe - and so tasty. Hard to leave until you eat it but well worth the wait!

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