Fruity Tea Loaf
Infused with the comforting aromas of mixed spice and delicately steeped tea, this Fruity Tea Loaf is the perfect balance of sweetness and spice, making it an irresistible treat for any time of day. Packed with plump, juicy dried fruits like raisins, currants, sultanas, and apricots, this loaf is a triumph of texture and flavor. The secret to its moist, tender crumb is the overnight soaking of the fruit in strong black tea, allowing every bite to burst with rich, infused goodness. Easy to prepare with a single egg and pantry staples like self-raising flour and light brown sugar, this recipe offers a no-fuss baking experience. Whether enjoyed plain, slathered with butter, or paired with your favorite cup of tea, this traditional tea loaf is a timeless delight. With just 20 minutes of prep time and 10 generous servings, it’s an ideal bake to share with family or friends. Perfect for afternoon tea, brunch, or snacking, this fruity loaf brings the cozy taste of homemade baking to your table.
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Recipe Information
Ingredients
- 300 g dried mixed fruit (raisins, currants, sultanas, chopped apricots, etc.)
- 250 ml strong black tea
- 125 g light brown sugar
- 250 g self-raising flour
- 1 tsp mixed spice
- 1 large egg
Instructions
In a large bowl, add the dried mixed fruit and pour over the strong black tea. Mix well, cover, and let the fruit soak overnight or for at least 4 hours. This helps plump up the fruit and infuse it with flavor.
Preheat your oven to 150°C (300°F) or 140°C for a fan oven. Grease and line a 2 lb (900g) loaf tin with parchment paper.
After soaking, add the light brown sugar to the fruit and tea mixture. Stir well until the sugar is dissolved.
Sift the self-raising flour and mixed spice over the fruit mixture. Gently fold the dry ingredients into the wet mixture until just combined.
Crack the egg into the bowl and beat it into the mixture, ensuring it is well incorporated.
Pour the batter into the prepared loaf tin and level the top with a spatula.
Bake in the preheated oven for 90 minutes, or until a skewer inserted into the center comes out clean.
Once baked, remove the tea loaf from the oven and allow it to cool in the tin for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve plain with tea or enjoy with butter, if desired.
Nutrition Facts
Calories |
1968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 2110 mg | 92% | |
| Total Carbohydrate | 432.6 g | 157% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 196.2 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 218 mg | 17% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2684 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
