A tea loaf is a traditional, moist, and flavorful cake that’s often enjoyed with a cup of tea. It’s an easy recipe to make, and the ingredients are simple yet comforting. Tea loaf recipes can vary depending on the addition of fruit, nuts, and spices, but one thing remains constant: it’s the perfect treat to enjoy with your favorite cup of tea. Below are two distinct tea loaf recipes, one classic and one with a twist.
1. Classic British Tea Loaf
This is the traditional tea loaf that’s often made with dried fruit, a touch of spice, and steeped tea for flavor. It’s a great way to use up leftover dried fruit and pairs wonderfully with a nice cup of black tea.
Ingredients:
- 2 cups mixed dried fruit (raisins, sultanas, currants)
- 1 cup strong black tea (such as English breakfast or Earl Grey)
- 1/2 cup dark brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground mixed spice (or allspice)
- 2 cups self-raising flour (or plain flour with 2 tsp baking powder)
- 1 large egg
- 1/4 cup vegetable oil
- 1/2 tsp vanilla extract
- 1 tbsp honey (optional, for added sweetness)
Instructions:
- Soak the Fruit: Start by placing the dried fruit in a bowl and pouring the strong black tea over it. Let the fruit soak for at least 4 hours, or ideally overnight. This helps the fruit plump up and soak in the tea’s rich flavor.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a loaf tin with parchment paper, making sure the paper comes up the sides for easy removal.
- Prepare the Wet Ingredients: In a large bowl, whisk together the egg, vegetable oil, and vanilla extract. If you’re using honey, add it to this mixture as well.
- Mix the Dry Ingredients: In a separate bowl, sift together the self-raising flour, ground cinnamon, and mixed spice.
- Combine Wet and Dry Ingredients: Add the soaked fruit and tea mixture to the wet ingredients. Stir in the sugar, and then slowly add the flour mixture, stirring until everything is combined. The batter will be quite thick but should be pourable.
- Bake: Pour the batter into the prepared loaf tin. Bake in the oven for 45-55 minutes or until a skewer inserted into the center comes out clean. If the top is browning too quickly, cover it with foil.
- Cool and Serve: Allow the tea loaf to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve with a cup of tea, or slather with butter for a real treat.