Yorkshire Tea Loaf With Mixed Spice, Cherries and Raisins

Total Time
25hrs 30mins
Prep 24 hrs
Cook 1 hr 30 mins

Yorkshire Tea is a black tea blend produced by Taylors of Harrogate, one of the few remaining family tea and coffee merchants in the UK. The company was founded in 1886 by Yorkshire tea merchant Charles Taylor. Needless to say I drink Yorkshire tea at home in France, I bring boxes and boxes of it back from the UK when I travel there! The Yorkshire Tea Loaf was produced by Taylors as a way of using their Yorkshire tea to expand their range. It involves using the choicest fruits which are infused overnight with the tea. This is my take on their famous tea loaf; moist tea infused fruits really make this loaf something special and it is sublime when served with a traditional English cuppa. Serve this tea loaf in thick slices just as it is - although you could also serve it with butter or with a slab of Wensleydale cheese for that authentic Yorkshire experience. (This is an adapted version of the recipe that is posted on the Yorkshire tea website.)

Ingredients Nutrition


  1. Weigh out the currants and raisins and place into a large bowl. Pour on the hot tea, cover the bowl with plastic wrap and leave to steep for 12 hours or overnight.
  2. The next day, the fruit will be very plump and juicy looking. Some tea will still remain in the bowl which is fine.
  3. Grease a 2 lb. loaf tin and preheat the oven to 150°C / 300°F.
  4. Cut the cherries into halves or thirds, depending on size, and add to the soaked raisins along with the sugar and spice. Stir until mostly dissolved.
  5. Add the eggs and mix well until evenly combined.
  6. Scatter the flour over the surface of the mixture. Using a wooden spoon, start at the centre of the bowl and beat the flour into the mixture, working your way out towards the edge until everything is well incorporated.
  7. Pour the batter into the prepared tin and bake for 1 hour and 30 to 40 minutes until golden brown on top and a skewer inserted in the middle comes out relatively clean (it may still be sticky if you hit a raisin).
  8. Allow to cool for 15-20 minutes in the tin before turning out onto a wire rack to cool completely.
Most Helpful

Absolutely delightful! I used British Apple Pie Spice Mix #418849 for the mixed spice. I used regular flour (about 2 1/8 cups), with 1 tsp baking soda, 1 tsp salt and 2 tsp baking powder. I left my fruit soaking for 24 hours (I forgot about it), but it was no problem. It baked up in one hour at 300F, so keep an eye on your loaf after that point. Had this for breakfast with a cup of tea. Just wonderful! I will make this again and again. Thanks for sharing the recipe. Made for ZWT6.

Pesto lover June 20, 2010

Very easy recipe to follow, mine was a lot darker..... but maybe because I used dark soft brown sugar..maybe dark was not a good idea....BUT tasted lovely and so happy I found this recipe!!!!

Jobojehster November 04, 2012

This is a brilliant cake! I made it for the first time this weekend when I had 12 people for lunch, and knew they would want a slice of cake at the end of the afternoon. As I am in France I used Quatre Epice for the spice element, and a combination of sultanas and raisins as I didn't have any currants. I divided the batter between two one-pound loaf tins lined with greaseproof paper. The cakes came out very moist and flavourful, and were devoured immediately. (I served them sliced and lightly buttered, but you could serve without butter too.) <br/><br/>I am keen to try some variations: adding some chopped hazelnuts; adding ground ginger and chopped crystallised ginger for a ginger cake; adding chopped walnuts and dates, perhaps with some orange juice to replace part of the tea and grated orange rind etc etc. I suspect this cake will adapt well to whatever happens to be on hand. <br/><br/>Final point: this cake freezes well. I managed to keep back half a loaf for the family, which I sliced and then froze, and it thawed out perfectly. <br/><br/>This is definitely one of those precious trusty recipes you can always turn to!

kathylove7 September 04, 2013