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
Watch how to make Moira Young’s tea loaf cake
- 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
Put the sugar, dried fruit, tea, mixed spice and margarine into a pan.
Slowly bring to boil, stirring all the time, and then let it stand to cool down.
Add the flour and egg and beat the mixture together.
Pour into a loaf tin and bake at 180ºC for 90 mins or until knife inserted is clear.
Leave the cake in the tin for 10 mins, then turn out on to a wire rack to cool completely.
Serve in thick slices with butter.
Top tip for making Moira Young’s tea loaf cake
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.