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    Home > Cakes, Desserts & Treats

    Fruity Tea Loaf

    Published: Jun 14, 2021 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe

    Packed full of tea-soaked fruit, this tea loaf is beautifully rich and moist.
    I love to serve mine spread with a little salted butter and a nice cup of tea.
    It keeps really well and makes a great gift too.

    Slices of buttered tea loaf on a plate with a butter knife. Rest of the cake in the background.

    Jump to:
    • šŸ“‹ What do we need?
    • šŸ”Ŗ How to make this tea bread recipe
    • šŸ² More fantastic fruity cakes
    • Moist and Fruity Tea Loaf
    • šŸ’¬ Reviews

    Can you believe that I when I was younger, I didn't like tea bread.

    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!

    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.

    šŸ“‹ What do we need?

    Ingredients for fruit tea load on a wooden table

    šŸ”Ŗ How to make this tea bread recipe

    Full recipe with detailed steps in the recipe card at the end of this post.

    • First we need to soak the raisins and sultanas overnight in tea. This helps them to plump up, so you get a wonderful moist cake with lots of flavour.
    • Then we mix the dry ingredients together - the flour, baking powder, brown sugar and mixed spice.
    • Next in goes melted butter, eggs and the soaked fruit (including any liquid left in the bowl).
    • Mix it all together, transfer to a loaf tin and bake for about 1 hour to 1 ¼ hours, until cooked through.

    šŸ‘©ā€šŸ³PRO TIP You can check the cake is cooked all the way through by inserting a skewer into the middle of the cake. If it comes out clean, it's done. If it still has wet cake mixture on, place back in the oven for 10 minute increments, until done. If the cake starts to look like it's going to get too brown on top, then top it with foil to stop it browning further.

    fruit tea loaf that has been sliced open on a wooden table.

    Once it's cooked, cool it on a wire rack, then slice.
    You can serve it as is, or spread with a little butter and serve with a nice cup of tea!
    Any leftover cake can be wrapped in a layer of parchment, then a layer of foil. It should keep well for a week at room temperature.

    Two slices of buttered tea loaf on a white plate. Knife also in shot.

    šŸ² More fantastic fruity cakes

    • Chocolate Cherry Cake on a wire rack with cherries scattered around.
      Flourless Chocolate Cherry Cake
    • Piled up scones on a white cake stand with jar of rhubarb and strawberry compote
      Sourdough Scones with Rhubarb and Strawberry Compote (non-sourdough version too)
    • These Chocolate Orange Hots Cross Buns make a great Easter dessert or Breakfast! Serve warm, cold or lightly toasted with easy orange honey butter!
      Chocolate Orange Hot Cross Buns With Orange Honey Butter
    • A fruit plum tart with almond frangipane and crumbly sweet pastry.
      Plum and Almond Tart with Homemade Pastry
    • A fluffy moist carrot tray bake with orange infused raisins and zesty cream cheese frosting!
      Carrot and Orange Tray Bake with Orange infused Raisins
    • A moist, orange-infused almond cake with juicy rhubarb and amaretto cream.
      Rhubarb and Amaretti Cake

    Stay updated with new recipes!
    Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).

    Close up of a fruit tea loaf that has been sliced on a wooden table.

    Moist and Fruity Tea Loaf

    By: Nicky Corbishley
    Packed full tea-soaked fruit, this tea loaf is beautifully rich and moist.
    4.94 from 31 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr 15 minutes mins
    Total Time 1 hour hr 25 minutes mins
    Course Cakes
    Cuisine British
    Servings 12 slices
    Calories 246 kcal

    Ingredients
     

    • 150 g (¾ cup) sultanas
    • 150 g (¾ cup) raisins
    • 300 ml (1 ¼ cups) freshly made tea - using 2 tea bags
    • 250 g (2 cups + 1 tbsp) plain (all-purpose) flour
    • 2 tsp baking powder
    • 200 g (1 cup + 2 tbsp) soft light brown sugar
    • 1 tsp mixed spice
    • 2 tbsp unsalted butter - melted
    • 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.
      150 g (¾ cup) sultanas, 150 g (¾ cup) raisins, 300 ml (1 ¼ cups) freshly made tea
    • Preheat the oven to 170C/325F (fan). Line a 2 lbs loaf tin with baking parchment or a loaf tin liner.
    • Combine the flour, baking powder, sugar, and mixed spice in a mixing bowl and stir together.
      250 g (2 cups + 1 tbsp) plain (all-purpose) flour, 2 tsp baking powder, 200 g (1 cup + 2 tbsp) soft light brown sugar, 1 tsp mixed spice
    • Mix in the melted butter and eggs - using a wooden spoon or spatula.
      2 tbsp unsalted butter, 2 large eggs
    • 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 mixture.
    • Spoon the mixture 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.

    Video

    āœŽ Notes

    Storage:
    This cake will keep for a week or more wrapped in baking parchment and placed in a sealed container at room temperature (in fact, the cake tastes even better after a day or two).
    Nutritional information is approximate, per slice.

    Nutrition

    Calories: 246kcalCarbohydrates: 53gProtein: 4gFat: 3gSaturated Fat: 2gCholesterol: 27mgSodium: 22mgPotassium: 347mgFiber: 2gSugar: 24gVitamin A: 40IUVitamin C: 1mgCalcium: 68mgIron: 2mg
    Keywords Afternoon Tea, Baking Ideas, Sunday Afternoon, Tea Bread
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    This recipe was first posted in May 2015. Updated in June 2021 with new photos, video and a bit of housekeeping.

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

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    Reader Interactions

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    1. Del says

      September 06, 2020 at 11:23 am

      Sounds Gr8. Would add half cup roughly chopped walnuts and a little citrus peel. Will report back on result. Many thnx.

      Reply
    2. Heather Summers says

      May 31, 2020 at 10:08 am

      Made this delicious cake on a few occasions my husband and I absolutely love it.

      Reply
      • Chris Corbishley says

        May 31, 2020 at 1:32 pm

        Thanks Heather,

        So glad you both enjoyed the cake šŸ™‚

        Thanks

        Chris & Nicky

        Reply
    3. Marilyn Tasker says

      May 25, 2020 at 7:44 pm

      5 stars
      Best tealoaf ever. It definitely keeps well. Thanks for the recipe.

      Reply
    4. Tracy Mullen says

      May 24, 2020 at 1:47 pm

      Hi, do you have to soak the fruit in the tea overnight thank you

      Reply
      • Chris Corbishley says

        May 24, 2020 at 1:56 pm

        Hi Tracey,

        It makes for much juicier raisins but you could soak them for 30 mins if you are short on time.

        Thanks

        Chris

        Reply
    5. Linda Williams says

      May 12, 2020 at 7:16 pm

      5 stars
      This truly is a beautifully moist tea bread and is very light in texture. It's a real winner in our house.
      Thank you Nicky

      Reply
    6. Elizabeth Russell says

      February 08, 2020 at 3:58 pm

      5 stars
      Made this Tea Bread for the first time, really impressed , it’s delicious ! I used mixed fruit as It was all I had in cupboard.

      Reply
    7. Christine says

      January 11, 2019 at 6:41 pm

      5 stars
      Good old fashioned tea loaf recipe, so moist and so tasty.

      Reply
    8. Sandra Amos says

      March 03, 2018 at 6:11 pm

      This tea bread is gorgeous. Haven't made one for years but am certain will be making again very soon. We both had 2 chunks earlier so not sure how long it will last?!! I didn't have sufficient dried fruit which is unusual so added glace cherries, proper mixed peel, pecans, walnuts and almonds and in total weighed 330 grams, and a tsp. vanilla extract added to fruit before combining with flour. Such a lovely loaf and options with spices, fruits, nuts etc.
      Thank you.

      Reply
    9. Di @ Bibbyskitchen says

      May 29, 2015 at 3:43 pm

      Hi Nicky. This looks really delicious and fruity. I remember this from my childhood and we were also not too keen on all that fruit. With age I guess we start appreciating the classics that were part of our childhood. I'm going to give this one a go. Thanks Di

      Reply
      • Nicky Corbishley says

        May 30, 2015 at 8:16 pm

        Absolutely - my tastes have changed so much since I was a kid. I remember I used to think Spag bol was too adventurous for me!! Hope you enjoy it Di šŸ™‚

        Reply
    10. Saz says

      May 28, 2015 at 7:31 pm

      oh i am so making this tomorrow. Nicky your recipes are just too perfect.
      Which spices would you recommend ? cinnamon and something ?

      Reply
      • Nicky Corbishley says

        May 29, 2015 at 6:58 am

        Excellent šŸ™‚
        I use a mixed spice mix like this: http://www.amazon.com/Schwartz-Mixed-Spice-28g/dp/B003BQH3DC/ref=sr_1_1?ie=UTF8&qid=1432882528&sr=8-1&keywords=mixed+spice
        It's made of Ground Cinnamon (40%), Ground Coriander (38%), Caraway, Nutmeg (4%), Ginger, Cloves.
        If you didn't have any, then I would replace with cinnamon and a little dried ginger and nutmeg.

        Reply
        • Saz says

          May 29, 2015 at 9:00 pm

          thank you ! Ok i will try that. I have these 3 at home so it should work fine. I'll let you know how it went for the butter version šŸ˜‰

        • Nicky Corbishley says

          May 30, 2015 at 8:18 pm

          Brill, hope you enjoy it šŸ™‚

        • Saz says

          May 31, 2015 at 4:37 pm

          Ok... It got out of the oven 15minutes ago. Half of it is gone by now. absolutly goregeous !!
          I love it. Works perfectly fine with butter šŸ™‚
          thank you !

    11. Thalia @ butter and brioche says

      May 26, 2015 at 3:26 am

      I definitely wouldn't mind a slice along with my cup of afternoon tea right now. This fruity tea bread looks perfect.

      Reply
      • Nicky Corbishley says

        May 30, 2015 at 8:11 pm

        Thanks Thalia šŸ™‚

        Reply
    12. kushi says

      May 25, 2015 at 11:06 pm

      Perfection and Unique!!

      Reply
      • Nicky Corbishley says

        May 30, 2015 at 8:11 pm

        Thanks Kushi šŸ™‚

        Reply
    13. June @ How to Philosophize with Cake says

      May 25, 2015 at 9:04 pm

      That looks awesome! Love that it uses fresh tea right in there--bet it adds such a lovely flavor šŸ™‚

      Reply
      • Nicky Corbishley says

        May 30, 2015 at 8:10 pm

        Thanks June, yes the tea is fab for the flavour and the moisture. Plumps the raisins up beautifully šŸ™‚

        Reply
    14. Hadia says

      May 25, 2015 at 8:00 pm

      Nicky, thie bread is calling me! I would love large piece of the bread with my morning coffee! Looks so tempting!

      Reply
      • Nicky Corbishley says

        May 30, 2015 at 8:10 pm

        Thanks Hadia šŸ™‚

        Reply
    15. Irene Mchaffie says

      May 25, 2015 at 12:44 pm

      lovely tea loaf i am going to try thank you x

      Reply
      • Nicky Corbishley says

        May 30, 2015 at 8:09 pm

        Excellent Irene, really hope you enjoy it šŸ™‚

        Reply
    Newer Comments »

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