Recipe by French Tart
This is my grandmother's recipe which I have adapted slightly - my Mum also makes this regularly! There is no fat, butter or oil in this lovely, moist Tea Bread, making it a treat that can be enjoyed on a regular basis. Feel free to use your favourite tea, I often make this with Earl Grey and Lapsang Souchong. Also make sure that the fruit soaks for at least 12 hours - that's what plumps up the fruit and keeps this Tea Bread so moist. I have never felt the need to add spices, the taste of the tea and the fruit is tasty enough. This makes two loaves - they keep well in a tin or can be frozen with great success.
Top Review by Lalaloula
WOW, this fruit loaf is amazing! It is soft in the centre, crunchy on top and soooooo goood! Loved the fruity sweet flavour, it was exactly like the tea loaf I used to eat when living in Ireland. I had missed this kind of cake/bread and now I can make it myself. YAY! :)
I used whole spelt flour, left out the sugar and used a mix of dried mango pieces, sultanas, currants, candied cherries, cranberries and dates for the fruit. It was still super sweet and good! Mmm!
THANK YOU SO MUCH for sharing this wonderful, wonderful keeper with us, FT!
Made and reviewed for Adopt a Veggie Tag February 2011.
- 8 ounces raisins
- 8 ounces currants
- 8 ounces sultanas
- 6 ounces candied peel
- 8 ounces demerara sugar
- 8 fluid ounces hot brewed tea (such as Lapsang Souchong or Earl Grey tea)
- 1 large eggs or 2 medium eggs
- 2 tablespoons milk
- 1 lb self-raising flour
Directions See How It's Made
- You will need two 1 lb (450 g) loaf tins (6 x 4 x 2 1/2 inches), the bases lined with greaseproof paper (parchment).
- The evening before you want to bake these loaves, place all the fruits, including the candied peel, in a bowl, then dissolve the sugar in the hot tea, pour this over the fruits, cover the bowl and leave it overnight.
- Pre-heat the oven to gas mark 3, 325°F/170°C.
- Beat the egg and add the milk.
- Add the beaten egg & milk mixture to the bowl containing the fruits. Then sift in the flour, and mix them together well.
- Now divide the mixture between the prepared loaf tins and bake them in the centre of the oven for 1 1/4 to 1 1/2 hours, or until they feel springy in the centre.
- Then straight away, loosen them with a palette knife and turn them out on to a wire rack to cool.
- Store in an airtight tin or cover with extra greaseproof paper and freeze. (For up to 3 months).
- These are great sliced, toasted and served with butter as a tea-time snack.