Waitrose and Partners
Fruity Earl Grey tea loaf

Fruity Earl Grey tea loaf

This fruity loaf cake is flavoured with Twinings Earl Grey tea bags, dark brown muscovado sugar, and is toppped with an orange syrup and orange rinds.

4 out of 5 stars(1) Rate this recipe
  • Serves10
  • CourseSnack
  • Prepare10 mins
  • Cook1 hr 5 mins
  • Total time1 hr 15 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 2 Twinings Earl Grey Tea Bags
  • 250g Waitrose Dried Vine Fruit Mix or Sweet & Tangy Fruit Mix
  • 60g dark brown muscovado sugar
  • 275g plain flour
  • tsp baking powder
  • 1 tsp ground mixed spice
  • ¼ tsp salt
  • 2 oranges, 1 finely grated into a zest, 1 kept for decorating
  • 2 Waitrose British Blacktail Large Free Range Eggs, beaten
  • 50g granulated sugar


  1. Grease and line a 900g loaf tin and preheat the oven to 180°C, gas mark 4.

  2. Place the tea bags in a medium-sized saucepan and pour over 300ml just-boiled water. Turn on the heat and simmer for 2 minutes then lift out and discard the tea bags. Stir in the fruit and muscovado sugar and simmer for another 1 minute then transfer to a large, heatproof mixing bowl.

  3. In a separate bowl, stir together the flour, baking powder, mixed spice, salt and grated orange zest.

  4. Stir the eggs into the cooling tea mix followed by the dry ingredients. Spoon into the prepared tin and bake for 1 hour (until a skewer inserted in the centre comes out clean).

  5. About 20 minutes before the end of baking time, pare the rind of the reserved orange and cut into thin strips. Heat 25g of the granulated sugar in a small saucepan with the juice of ½ the orange; stir until dissolved. Add the orange strips, leave to cool slightly, then stir in the remaining 25g sugar. Spoon over the cake while still warm in the tin then leave to cool before slicing to serve.


Typical values per serving when made using specific products in recipe


1,010kJ/ 238kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating