Yorkshire Tea Loaf With Mixed Spice, Cherries and Raisins

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.)

• Ready In: 25 hrs 30 mins
• Yields: 1 2 lb cake

Ingredients

• 200  g raisins
• 75  g currants
• 75  g  glace cherries
• 425  ml  freshly made yorkshire tea or 425  ml tea, of your choice
• 75  g soft brown sugar
• 2  eggs
• 1  teaspoon mixed spice
• 270  g self raising flour

Directions

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.