Yorkshire Tea Loaf With Mixed Spice, Cherries and Raisins

Recipe by French Tart
READY IN: 25hrs 30mins




  • 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.
  • The next day, the fruit will be very plump and juicy looking. Some tea will still remain in the bowl which is fine.
  • Grease a 2 lb. loaf tin and preheat the oven to 150°C / 300°F.
  • 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.
  • Add the eggs and mix well until evenly combined.
  • 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.
  • 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).
  • Allow to cool for 15-20 minutes in the tin before turning out onto a wire rack to cool completely.