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Apricot Tea Loaf

Light, buttery and delicately flavoured with tangy plumped fruit plus a hint of vanilla, this tea loaf is lovely served with a cuppa or part of an afternoon tea.

You'll need a 450 ml/1 lb capacity loaf tin. Ingredients can also be doubled and the loaf baked in a 900 m/2 lb tin for 60 - 75 minutes.

Please read the accompanying blog post before starting and use digital scales and metric measurements for the best results.

Course Dessert, Snack, Cake
Cuisine British, European
Keyword easy
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 6 - 8
Author Moorlands Eater

Ingredients

  • 100 g dried apricots (chopped)
  • 300 ml hot tea (any flavour)
  • 225 g self-raising flour (or plain/all-purpose + 2 level tsp baking powder)
  • ¼ tsp salt
  • 100 g butter, cold (plus extra for greasing the tin)
  • 100 g caster sugar
  • 2 medium eggs
  • 5 ml (1 tsp) vanilla extract

Instructions

  1. Put the chopped apricots in a heatproof bowl and cover with the hot tea.

    Stir then set aside until cold.

    Drain, but reserve the soaking liquor, and pat the apricots dry on kitchen paper.

  2. Preheat your oven to 180°C /160° Fan /Gas 4 /350°F with a shelf in the middle position.

  3. Butter a small, non-stick loaf tin (capacity 450ml or 1 lb) and line the bottom with baking paper so it comes up two of the sides.

  4. Sift the flour and salt into a mixing bowl.

    Grate in the butter: dip it in the flour now and again to stop it sticking to the grater. Rub in with your fingertips until it resembles coarse breadcrumbs.

    Stir in the sugar and the apricots.

  5. In a smaller bowl, beat the eggs with 15 ml (1 tbsp) of the reserved soaking liquor plus the vanilla extract.

    Pour into the mixing bowl and fold everything together well, creating a batter with a firm dropping consistency i.e. the mixture should stay on the spoon but fall off if given a firm shake. If necessary, add more of the soaking liquor to achieve this but only a drop at a time so the batter doesn't become loose.

  6. Transfer the batter to the prepared tin, pressing it down lightly and smoothing the top.

  7. Place in the preheated oven and bake until risen, golden brown, and a skewer or cocktail stick comes out clean. (45 - 55 min).

    Tip: check at 35 minutes that the loaf isn't darkening too quickly and turn the oven down a little if necessary.

  8. Remove from the oven but leave to cool in the tin for 10 minutes before turning out and transferring to a rack until cold.

    Serve sliced either on its own or spread with butter.

  9. To store, wrap well in foil and keep in an airtight container for up to 4 days.

    Can also be frozen as a whole loaf or in slices.