Fruity Earl Grey tea loaf

Name: Fruity Earl Grey tea loaf
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 2 Twinings Earl Grey Tea Bags; 250 g Waitrose Dried Vine Fruit Mix or Sweet & Tangy Fruit Mix; 60 g dark brown muscovado sugar; 275 g plain flour; 2½ 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; 50 g granulated sugar

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.

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Serves10
CourseSnack
Prepare10 mins
Cook1 hr 5 mins
Total time1 hr 15 mins

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Ingredients

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
2½ 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

Method

Grease and line a 900g loaf tin and preheat the oven to 180°C, gas mark 4.
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.
In a separate bowl, stir together the flour, baking powder, mixed spice, salt and grated orange zest.
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).
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.