leave the fruit to soak in the tea for at least two hours, overnight if possible.
Skill level:Easy peasy
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
4 Rooibos tea bags (or any strong tea)
500g pack mixed dried fruit
125g light brown sugar
250g self-raising flour
½ tsp mixed spice
1 medium egg, beaten
Butter, to serve
You will also need:
1kg loaf tin, buttered and strip-lined with Bakewell paper
If you fancy adding some crunch to this tea loaf recipe, add in some nuts like chopped Brazil nuts or hazel nuts
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).
Set the oven to 180°C/350°F/Gas Mark 4. Stir the sugar, flour, spice and egg into the fruit and mix well.
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.
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.
Nutritional information per portion
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.