Tea loaf

Name: Tea loaf
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 10
Ingredients: 3 Essential Original Blend Tea Bags; 250 g essential mixed fruit; A little oil, for greasing; 1 Essential Free Range White Egg; 150 g light brown soft sugar; 250 g essential self-raising flour; 2 tsp mixed spice; Butter or dairy-free alternative, to serve

Soaking dried fruit in hot tea makes them plump and juicy, resulting in a deliciously moist cake.

4 out of 5 stars(4) Rate this recipe

Vegetarian

Serves10
CourseCake
Prepare15 mins
Cook1 hr 15 mins
Total time1 hr 30 mins
Plussoaking

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Ingredients

3 Essential Original Blend Tea Bags
250g essential mixed fruit
A little oil, for greasing
1 Essential Free Range White Egg
150g light brown soft sugar
250g essential self-raising flour
2 tsp mixed spice
Butter or dairy-free alternative, to serve

Method

Put the tea bags into a bowl, cover with 250ml freshly boiled water and leave to steep for 4-5 minutes, or until the tea is strong. Remove the tea bags, stir the mixed fruit into the hot tea and leave to soak for at least 3 hours, or overnight.
Preheat the oven to 160ºC, gas mark 3. Grease a 1kg loaf tin, then line with baking parchment. Put the egg and sugar into a mixing bowl, then beat together using an electric hand mixer until pale. Add the soaked fruit and its liquid and beat in. Combine the flour, spice and a pinch of salt. Fold gradually into the wet mix.
Tip the batter into the prepared loaf tin and smooth it out. Bake for about 1 hour 15 minutes, or until the loaf is risen and firm, and a skewer pushed into the middle comes out clean.
Leave to cool in the tin for 10 minutes, then turn onto a wire rack and leave to cool completely before slicing. Spread with butter to serve or, as the recipe is dairy free, use a dairy free alternative, if liked.