Name: Moist and Fruity Tea Loaf
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
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 unsalted butter, melted; 2 large eggs

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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:

📋 What do we need?
🔪 How to make this tea bread recipe
🍲 More fantastic fruity cakes
Moist and Fruity Tea Loaf
💬 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.

📋 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 ¼ 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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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

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Prep Time 10

Cook Time 1 15

Total Time 1 25

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.
Preheat the oven to 170°C/325°F. Line a 2lb 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.
Mix in the melted butter 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 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: 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

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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.