Moist and Fruity Tea Bread - Packed full of tea-soaked fruit, this tea bread is beautifully rich and moist.
Was I insane?
All of those raisins seemed to be taking the place of some more deserving chocolate or jam.
I really didn't know what I was missing out on.
Nowadays, I can't get enough of a lovely rich slice of tea bread, served with a strong cup of builders tea.
Chris is obsessed with the stuff. If we go to a farm shop or market and he spots tea bread, he's paid for it before I even open my mouth. So I know I'm always going to have a happy husband when I make it at home!
You can make this Moist and Fruity Tea Bread with normal tea if you like, however today I've made this version using some more of the Neal's Yard goodies my friend Jess sent me (more about that in my raspberry macaroon granola post).
I used a little coconut oil again and I also soaked the sultanas and raisins in some beautiful skin tea. It's packed with goji berries, rosehip, hibiscus, bilberry and sweet orange - which complemented the raisins and mixed spice in the bread perfectly.
The sultanas and raisins are soaked overnight in the tea - which really plumps them up. The whole bowlful - including the leftover soaking liquor is added to the mix.
Right, I've gotta go, my kids are dragging me out of the door to watch Cinderella at the cinema (secretly excited 🙂 Can you take cake to the cinema??)
FYI – apart from the receiving the products, I’ve not been compensated for this post. Any opinions I’ve expressed are completely my own.
Check out Jess’s other products – including the coconut oil and tea here.
Moist and Fruity Tea Bread Recipe:
Moist and Fruity Tea Bread
Ingredients
- 150 g sultanas
- 150 g raisins
- 400 ml freshly made tea (using 4 heaped tsps of beautiful skin tea or 2 tea bags)
- 250 g plain (all-purpose) flour
- 2 tsp baking powder
- 200 g soft light brown sugar
- 1 tsp mixed spice
- 2 tbsp melted coconut oil - can be replaced with melted butter or vegetable oil
- 2 large eggs
INSTRUCTIONS
- Place the sultanas and raisins in a bowl and pour over the hot tea. Cover and allow to soak up the liquid overnight.
- Preheat the oven to 170°C/325°F. Line a 2lb loaf tin with baking parchment.
- Combine the flour, baking powder, sugar and mixed spice in a mixing bowl. Give it a stir, then mix in the coconut oil and eggs - using a wooden spoon or spatula. Add in the raisins, sultanas and any liquid left in the bowl.
- Stir together until everything is thoroughly combined. It will be a very wet dough. Spoon the wet dough into the lined loaf tin, place in the oven and bake for 1 hour - to 1 hour 15 minutes. You'll know it's done when an inserted skewer comes out clean. If you find that the top of the tea bread is starting to look too dark whilst it's in the oven, you can cover it will foil.
- Once cooked, remove from the oven and leave to cool in the tin for 10 minutes. Then remove from the tin and allow to cool completely on a wire rack before slicing and serving.
✎ Notes
Nutrition
Anna Mcfadden says
Another beautiful recipe from Kitchen Sanctuary but I swap out 100ml of the tea for spiced dark rum and add cherries. Made 4 this week. It’s a winner with everyone.
Nicky Corbishley says
Oooh I love that addition!!!
AnnabelT says
Great recipe. I’ve made this several times and vary the spice mix, often adding ginger and cinnamon. Always tastes great and keeps well. Couple of issues 1) the fruit tends to sink to the bottom - I’m trying out dusting the fruit in flour prior to mixing into batter 2) the complete batter mix is usually a bit too much for the stated size loaf tin. The extra will fill a couple of portions of a deep muffin tin - perfect for irresistible taste fresh from the oven
Annette Coyle says
Hi,
Do I put the raisins soaked in tea in the fridge or leave out at room temperature?
I have the fruit soacked now to make tomorrow.
Thank you
Annette Coyle
elizabeth anne carey says
Forgot to add to my comment that I reduced the temperature in my oven to 150 degrees as it is fan assisted. At 1 hour I DID cover with foil and it turned out perfectly, Sorry Ina's did not, but please give it another try! You won't be disappointed!
elizabeth anne carey says
Wonderful moist, fruity cake! Used sunflower oil instead of coconut oil. Would highly recommend this.
Ina says
My loaf came out soggy! Any
suggestions avoid this in future?
Nicky Corbishley says
Sorry to hear this Ina. Sometimes oven temperatures can be a little off. If you think it was undercooked, you could try baking to 10-15 minutes longer next time. If it starts to look too brown on top just cover it with some foil.
You can check the cake it done by inserting a skewer. If it comes out clean, it should be cooked through.
Be sure to leave it to cool before slicing, as it will continue cooking inside for a little longer whilst it's on the cooling rack.