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.
📋 What do we need?
🔪 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.
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.
🍲 More fantastic fruity cakes
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).
Moist and Fruity Tea Loaf
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
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 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
Nutrition
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.
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
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
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!
Wonderful moist, fruity cake! Used sunflower oil instead of coconut oil. Would highly recommend this.
My loaf came out soggy! Any
suggestions avoid this in future?
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.
Sounds Gr8. Would add half cup roughly chopped walnuts and a little citrus peel. Will report back on result. Many thnx.
Made this delicious cake on a few occasions my husband and I absolutely love it.
Thanks Heather,
So glad you both enjoyed the cake 🙂
Thanks
Chris & Nicky
Best tealoaf ever. It definitely keeps well. Thanks for the recipe.
Hi, do you have to soak the fruit in the tea overnight thank you
Hi Tracey,
It makes for much juicier raisins but you could soak them for 30 mins if you are short on time.
Thanks
Chris
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