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Moist and Fruity Tea Loaf Recipe

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4.2 from 6 reviews

This Moist and Fruity Tea Loaf is a delightful cake rich with sultanas and raisins soaked overnight in fresh tea, resulting in a tender, flavorful loaf perfect for afternoon tea or a cozy snack. Infused with warm mixed spice and lightly sweetened with brown sugar, it offers a comforting blend of fruity sweetness and spice, baked to perfection with a wonderfully moist texture.

Ingredients

Fruit Soak

  • 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)

Dry Ingredients

  • 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

Wet Ingredients

  • 2 tbsp (30 g/1 oz) unsalted butter (melted)
  • 2 large eggs

Instructions

  1. Soak the Fruit: Place the sultanas and raisins in a bowl and pour over the hot, freshly brewed tea. Cover the bowl and allow the fruit to soak overnight so they plump up and absorb the tea’s flavor.
  2. Prepare the Oven and Tin: Preheat your oven to 170°C (325°F) fan-assisted. Line a 2-pound loaf tin with baking parchment or use a loaf tin liner to prevent sticking.
  3. Mix Dry Ingredients: In a large mixing bowl, combine the plain flour, baking powder, soft light brown sugar, and mixed spice, stirring well to evenly distribute the ingredients.
  4. Add Wet Ingredients: Add the melted unsalted butter and the eggs to the dry mixture. Using a wooden spoon or spatula, mix until just combined.
  5. Incorporate Soaked Fruit: Add the soaked sultanas and raisins along with any remaining liquid from the soaking bowl to the batter, ensuring all ingredients are combined well.
  6. Mix the Batter: Stir thoroughly until the mixture is fully combined. It will be quite wet and sticky, but this ensures a moist loaf.
  7. Bake the Loaf: Spoon the mixture into the prepared loaf tin, smoothing the top. Place in the oven and bake for 1 hour to 1 hour 15 minutes. Check doneness by inserting a skewer into the center; it should come out clean. If the top darkens too quickly, cover loosely with foil to prevent burning.
  8. Cool the Loaf: When baked, remove the loaf from the oven and let it cool in the tin for 10 minutes. Then transfer the loaf onto a wire rack and allow it to cool completely before slicing and serving.

Notes

  • Soaking the dried fruit overnight is essential for a moist and flavorful loaf.
  • Use a loaf tin around 2 pounds in size for best results.
  • If the top browns too fast during baking, cover with foil to protect it.
  • Allow the loaf to cool completely before slicing to prevent it from crumbling.
  • This tea loaf keeps well for several days when stored in an airtight container.

Find it online: https://bitezly.com/moist-and-fruity-tea-loaf-recipe/