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Tea and Fruit Loaf
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Tea is used to soak the fruit in this traditional loaf as it imparts a strong malty flavour and ensures moist results.
Makes: 12 slices
To freeze, wrap well before freezing. Thaw for about 4 hours at room temperature.
Use a pair of kitchen scissors to cut the dried fruit into pieces.
Instead of using mixed peel, increase the apricots and prunes to 100g each.
There is really only one drink to enjoy with this traditional loaf - a refreshing cup of your favourite blend of freshly-made Waitrose tea.
Typical values per serving:
2% fat per serving
This recipe was first published in August 2002.