Sunday, 16 October 2011

Cup of Tea cake

One of my most faithful and reliable recipes is a straight forward matter of fact, tea loaf. It can be made with store cupboard ingredients and has minimal washing up so its a favourite I make very regularly. Its also very comforting in a like "Granny used to make" way. You can serve it as it is or buttered and of course with a cup of tea, if you want to ring the changes then use different types of tea, earl grey or Rooibus are nice alternatives.

  • 4oz butter
  • 1 cup of strong tea
  • 8oz Dried mixed fruit
  • 1 tsp bicarb of soda
  • 1 tsp mixed spice
  • 8oz self raising flour
  • 4oz sugar
  • 1 egg - free range


Preheat your oven to 160c and grease and line a 2lb loaf tin. Melt your butter in a large pan, then add your tea and mixed fruit, bring to a gentle simmer for 2 minutes, so as to swell the fruit. Now allow to cool for about 5 minutes so as not to curdle your egg. Once cool add the flour, sugar, bicarb and spice, mix well and then add the egg, mix well. Pour into you tin and bake for approx 1 hour until well risen and golden brown, test with a skewer to ensure its cooked through.

Cool in the tin and then on a wire rack, freezes beautifully when double wrapped with foil.


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Anonymous said...

After seeing Best British Bakery contestants do individual ones, for their bakers doz challenge, google brought me to this recipe. Very quick and easy recipe with brilliant results. I notice at the end it says it freezes very well!!! Considering that I couldn't even wait 'til it cooled to cut the end off and try it, I don't think that advice applies to me! Simply delicious.

Janice said...

I love tea loaf, this one looks excellent.

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