Fruit Tea Loaf
A traditional, fruity loaf that's delicious spread with butter and eaten with a cuppa or as part of an afternoon tea.
Ingredients
- butter for greasing the tin and to serve
- 225 g mixed dried fruit e.g. raisins, sultanas, currants, citrus peel
- 200 ml strong hot black tea
- 225 g self raising flour
- 1 pinch salt
- 1 - 2 tsp mixed spice or cinnamon optional
- 110 g soft brown sugar
- 1 orange or lemon, zest only optional
- 1 egg (beaten) For a slightly more risen loaf you can use 2 eggs
Instructions
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Put the dried fruit into a heatproof bowl and pour over the hot tea.
Set aside until cold (approx 30-40 minutes or leave overnight).
Place a sieve over a jug and pour in the fruit and liquid. Leave to drain but keep the liquid as you'll use a little of it later.
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Preheat the oven to 180°C / 160°C Fan / Gas 4 / 350°F
Grease a loaf tin approx. 20 x 10 x 6 cm or insert a paper liner.
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Sift into a bowl the flour, salt and spices if using.
Stir in the sugar, the drained fruit, plus the orange or lemon zest if using.
Pour in the beaten egg(s) along with 1 - 2 tablespoons of the reserved soaking liquid.
Fold everything together, adding a little more of the soaking liquid if needed to create a firm dropping consistency: the mixture should stay on the spoon but fall off if given a firm shake.
Transfer the mixture to the prepared tin and smooth the top.
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Put in the middle shelf of the oven and bake until a skewer inserted comes out clean (40-45 min).
Tip: check after 30 minutes and if the loaf is browning too quickly cover it loosely with a piece of foil.
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Leave to cool in the tin for 10 minutes then turn the loaf out and put on a wire rack until completely cold.
Serve thickly sliced, spread with butter.
Keeps up to a week wrapped and in an airtight container or can be frozen.