Moira Young’s tea loaf cake recipe

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serves: 8 - 10
Skill: easy
Cost: cheap
Prep: 5 min
Cooking: 1 hr 45 min
(plus cooling time)

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


  • 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.

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(1296 ratings)
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