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.
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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.

📋 What do we need?

Ingredients for fruit tea load on a wooden table

🔪 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 1/4 hours, until cooked through.

👩‍🍳PRO 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.

🍲 More fantastic fruity cakes

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4.92 from 45 votes

Moist and Fruity Tea Loaf

Packed full tea-soaked fruit, this tea loaf is beautifully rich and moist.
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Servings: 12 slices
Course: Cakes
Cuisine: British

Ingredients

  • 150 g (3/4 cup) sultanas
  • 150 g (3/4 cup) raisins
  • 300 ml (1 1/4 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 (30g/1 oz) unsalted butter melted
  • 2 large eggs
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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 (3/4 cup) sultanas, 150 g (3/4 cup) raisins, 300 ml (1 1/4 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 (30g/1 oz) 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

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: 246kcal | Carbohydrates: 53g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 22mg | Potassium: 347mg | Fiber: 2g | Sugar: 24g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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.

Welcome to Kitchen Sanctuary

Hi, I'm Nicky and I love to cook! 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.

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Comments

  1. Elizabeth Russell says:

    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.

  2. Christine says:

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

  3. 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.

  4. 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

    1. 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 🙂

  5. Saz says:

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

      1. 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 😉

      2. Nicky Corbishley says:

        Brill, hope you enjoy it 🙂

      3. 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 🙂
        thank you !

  6. 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.

    1. Nicky Corbishley says:

      Thanks Thalia 🙂

  7. kushi says:

    Perfection and Unique!!

    1. Nicky Corbishley says:

      Thanks Kushi 🙂

  8. 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 🙂

    1. Nicky Corbishley says:

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

  9. Hadia says:

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

    1. Nicky Corbishley says:

      Thanks Hadia 🙂

  10. Irene Mchaffie says:

    lovely tea loaf i am going to try thank you x

    1. Nicky Corbishley says:

      Excellent Irene, really hope you enjoy it 🙂