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    Mixed Fruit and Cinnamon Tea Loaf

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    Mixed Fruit and Cinnamon Tea Loaf

    This tea loaf is full of semi-dried fruit and is virtually fat free - better still, it is so lovely and moist you don't need any butter or cream to go with it. It is best eaten on the day it is made.

    • Vegetarian
    • Preparation time: 20 minutes, plus at least 4 hours soaking
    • Cooking time: 1 ½ hours, plus cooling
    • Total time: 1 hour 50 minutes, plus at least 4 hours soaking and cooling 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 50 minutes

    Makes: 12 slices


    • 1 Waitrose Ceylon tea bag
    • 300g Waitrose Soft Five Fruit Medley
    • 175g light brown soft sugar
    • 2 medium eggs, beaten
    • 225g plain flour
    • 1 tsp baking powder
    • 1 tsp ground cinnamon


    1. Pour 300ml boiling water into a measuring jug with the tea bag and leave to infuse for 4-5 minutes. Using a pair of scissors, cut the mixed fruit medley into small, sultana-sized pieces and place in a large bowl. Pour the hot tea over, then discard the tea bag. Stir well, cover with clingfilm and leave to soak for 4-5 hours or overnight.
    2. Preheat the oven to 180°C, gas mark 4. Butter and line the base of a 900g loaf tin. Stir the sugar and then the eggs into the fruit mixture. Sift in the flour, baking powder and cinnamon and stir the mixture until thoroughly combined.
    3. Pour the mixture into the prepared tin and bake for 1½ hours, or until a skewer inserted into the middle comes out clean. Cover the top with foil if the loaf starts browning too much.
    4. Cool in the tin for 10 minutes before transferring to a cooling rack. Serve cold, cut into slices.

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    Cook's tips

    To freeze, wrap well in baking parchment or in a large freezer bag before freezing. Thaw for about 4 hours at room temperature then slice and serve.


    Average user rating

    4 stars