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.

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.
š What do we need?

šŖ 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.
š©āš³PRO 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.

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.

š² More fantastic fruity cakes
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Moist and Fruity Tea Loaf
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
ā Notes
Nutrition
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 ā 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! Thatās 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.
Del says
Sounds Gr8. Would add half cup roughly chopped walnuts and a little citrus peel. Will report back on result. Many thnx.
Heather Summers says
Made this delicious cake on a few occasions my husband and I absolutely love it.
Chris Corbishley says
Thanks Heather,
So glad you both enjoyed the cake š
Thanks
Chris & Nicky
Marilyn Tasker says
Best tealoaf ever. It definitely keeps well. Thanks for the recipe.
Tracy Mullen says
Hi, do you have to soak the fruit in the tea overnight thank you
Chris Corbishley says
Hi Tracey,
It makes for much juicier raisins but you could soak them for 30 mins if you are short on time.
Thanks
Chris
Linda Williams says
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
Elizabeth Russell says
Made this Tea Bread for the first time, really impressed , itās delicious ! I used mixed fruit as It was all I had in cupboard.
Christine says
Good old fashioned tea loaf recipe, so moist and so tasty.
Sandra Amos says
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.
Di @ Bibbyskitchen says
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
Nicky Corbishley says
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 š
Saz says
oh i am so making this tomorrow. Nicky your recipes are just too perfect.
Which spices would you recommend ? cinnamon and something ?
Nicky Corbishley says
Excellent š
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.
Saz says
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 š
Nicky Corbishley says
Brill, hope you enjoy it š
Saz says
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 š
thank you !
Thalia @ butter and brioche says
I definitely wouldn't mind a slice along with my cup of afternoon tea right now. This fruity tea bread looks perfect.
Nicky Corbishley says
Thanks Thalia š
kushi says
Perfection and Unique!!
Nicky Corbishley says
Thanks Kushi š
June @ How to Philosophize with Cake says
That looks awesome! Love that it uses fresh tea right in there--bet it adds such a lovely flavor š
Nicky Corbishley says
Thanks June, yes the tea is fab for the flavour and the moisture. Plumps the raisins up beautifully š
Hadia says
Nicky, thie bread is calling me! I would love large piece of the bread with my morning coffee! Looks so tempting!
Nicky Corbishley says
Thanks Hadia š
Irene Mchaffie says
lovely tea loaf i am going to try thank you x
Nicky Corbishley says
Excellent Irene, really hope you enjoy it š