1/5 Photos of Darjeeling Cranberry, Ginger and Orange Tea Loaf (Fat-Free)
13 hrs 50 mins
1 hr 50 mins
French Tart's Note:
A delectable and easy Tea Loaf with aromatic and fruity flavours! The beauty of these British and Irish style Tea Loaves or Brack, is that they are nearly always fat-free, making them a tasty snack to have with an afternoon cuppa, and without the guilt! I have added ginger for a subtle kick, and I have discovered that if you soak your fruit in Darjeeling tea, it lends a wonderful flavour to the fruit, you can use any tea of your choice however. Remember to start this Tea Loaf off the night before you wish to bake it, as the fruit steeps in the tea overnight, making them plump and moist. This Tea Loaf freezes well (in slices) and it will stay fresh for a week in an airtight tin. NB: A note on ingredient conversions to US cups; The conversion rate to US cups is very dependant on what type of sugar and flour you use - there is a different rate for white flour and wholemeal flour, as there is for caster (superfine) sugar and granulated sugar. We use weights for measurements, and US cups rely on volume!
My Private Note
Units: US | Metric
- 8 ounces sultanas
- 2 ounces currants
- 2 ounces raisins
- 2 ounces semi dried cranberries
- 2 ounces stem ginger in syrup, drained and chopped finely or 2 ounces glace ginger, chopped finely
- 1 largeorange, zest or 1 tablespoon dried orange peel
- 3 ounces brown sugar
- 1/4 pint hot darjeeling tea or 1/4 pint hot brewed tea, of your choice
- 1 egg, size 3, medium
- 1 teaspoon ground ginger
- 8 ounces self raising flour
- 1NIGHT BEFORE BAKING:.
- 2Place all of the dried fruit, including the orange zest and ginger, with the sugar into a large mixing bowl, and pour over the hot tea, give it a good stir - cover with a clean tea towel and leave to steep overnight.
- 3BAKING THE TEA LOAF:.
- 4Pre-heat oven to 160C/325F/Gas Mark 3 and grease and line a 2 lb (1 kg) loaf tin.
- 5Add the beaten egg to the fruit mixture and mix well, then add the ground ginger.
- 6Gradually add the flour and stir the mixture well, ensuring there are no lumps of flour remaining.
- 7Pour the mixture into the prepared loaf tin and bake for 1 and 1/2 to 1 and 3/4 hours, or until the loaf is firm and a skewer comes out clean when testing.
- 8If the loaf appears to be browning too quickly, place on the bottom shelf and cover with a sheet of baking paper.
- 9Allow the loaf to cool slightly, and gently remove to a wire cooling rack.
- 10Store in an airtight tin for up to 1 week, or freeze slices of the tea loaf with greaseproof paper in between each slice.
- 11This is wonderful when buttered or toasted!
- 12NB: You must use HOT tea!
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Nutritional Facts for Darjeeling Cranberry, Ginger and Orange Tea Loaf (Fat-Free)
Serving Size: 1 (64 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 387.9
- Calories from Fat 13
- Total Fat 1.5 g
- Saturated Fat 0.3 g
- Cholesterol 35.2 mg
- Sodium 24.6 mg
- Total Carbohydrate 90.8 g
- Dietary Fiber 4.0 g
- Sugars 48.9 g
- Protein 7.2 g
The following items or measurements are not included:
ginger in syrup