Tea Loaf, classic & very easy!
A delicious fruited tea loaf recipe, literally packed with plump and juicy dried fruit. Served slathered with butter at tea time or in fact anytime of the day!
At Easy Peasy Lemon Squeezy we love a classic and old fashioned recipe, more often than not – the best recipes!
What is a Tea Loaf?
Well it’s a very traditional English loaf cake/bread, which I believe hails originally from Yorkshire – I may be wrong, please don’t shout! Traditionally served at teatime 🙂
It’s tea soaked dried fruit (whatever you like), sugar, eggs and flour and that’s about it. It’s moist and contains no added fat at all, and it tends to improve over a couple of days, so perfect for the cake tin!
Oh and if you like fruited loaves check out my Lincolnshire Plum Bread or my Apple & Fruit loaf, also delicious
Ingredients for your Classic Tea Loaf Recipe
It really is a very simple recipe – easy to knock up once a week!
-
Tea Bag
Any standard teabag is fine (I use Yorkshire Tea) you simply make it up with boiling water and stew for 10 minutes
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Dried Mixed Fruit
I just use supermarket bought dried mixed fruit (but you can use what you like)
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Chopped Glace Cherries
I add these as I love them – but totally optional. Also you could add chopped apricots or cranberries too
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Golden Caster Sugar
Adds a depth of flavour and a lovely golden colour. (You can use soft brown sugar if you wish and your loaf will be a little darker)
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Eggs
2 medium Eggs for this recipe (I also use free-range – my preference)
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Self Raising Flour
Helps to light your loaf cake to the perfect shape
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Lemon Zest
Add a fresh flavour and brings out the fruity notes in your real oaf
Recipe steps for this Tea Loaf
Step 1 – plumping your dried fruits
Make your tea in a jug with the 2 teabags and boiling water – let it brew for 10 minutes or so
Weigh out your dried fruits and golden caster sugar and put in a large mixing bowl
Once your tea is brewed pour over your dried fruit and sugar mix and leave for minimum 3 hours or overnight if possible. This ensures your fruit is plump and juicy
Step 2 – Tea Loaf Batter
Preheat your oven – see recipe card
Next add your 2 beaten egg and your Self-Raising Flour, together with your lemon zest
Mix well with a spoon or spatular (no stand mixer required here)
Step 3
Using a 2llb loaf tin and loaf tin liner (they are fantastic!) or your greased & lined tin, pour in your batter (use a spoon if you prefer)
Step 4
Bake! Until firm and golden
Top Tips for your Tea Loaf
- Please soak your dried fro for minimum 3 hours, overnight if possible. It makes your fruit really plump and juicy in your loaf
- If you can possibly do it, try and leave your tea loaf loosely wrapped in baking paper in a sealed cake tin for a day or so before you eat it (impossibly probably I know) it really helps the loaf mature – but if you can’t wait then you can’t 🙂
How do I store my Tea Loaf
Well it’s a great cake for keeping.
I suggest you wrap it in baking paper and then foil and it should be good for 5 plus days
And if you want to freeze it you can do that too. I suggest slicing and wrapping well and popping in the freezer – use within a month
How to Serve your Loaf Cake
Easy, thick slices, slathered in butter with a cuppa!! Simple
Just look at it!!
Loaf Tin
For this recipe you need a 2 llb loaf tin.
You can check the measurement of your tin. A 2llb loaf tin holds approx 2 pints of water plus
Other Loaf Cakes
I think if your love this tea loaf you’d also love my Easy Honey Loaf too
Why not try my Jam & Coconut Loaf Cake it’s flipping delicious and very easy
Oh and my new Golden Syrup Loaf Cake it’s so good
At Easy Peasy Lemon Squeezy we love a loaf cake and we have loads and loads, here are just a few
The Old School Recipe Group
I also have a Facebook Closed Group called UK Olds School & Traditional Recipes
Come over and join this great honest and Large community Facebook for Old School Recipes if you’re interested
Just use the join button if you like real home cooked tasty easy food!!
Loads of tips and tricks – I promise
Oh and why not join me on Instagram – I’d love to see you there 🙂
Big Love Clare
Traditional Tea Loaf
Equipment
- 2llb Loaf tin
Ingredients
- 2 Teabags I use Yorkshire tea
- 300 ml Boiling Water
- 375 g Dried mixed fruit
- 75 g Glace cherries - chopped Optional
- 200 g Golden Caster Sugar
- 2 Medium eggs beaten
- 275 g Self-raising flour
- 1 lemon, zested
Instructions
- Using your teabags make your tea using boiling water (300ml). Leave to brew for minimum 10 minutes
- In a large bowl add your dried mixed fruits, cherries and golden caster sugar
- Once the tea is brewed, put this over the dried fruit and sugar mix and stir . Leave to stand for 3 hours or overnight
- Preheat your oven to 160C (fan), 180C, 350F, Gas 4
- Add your beaten eggs and self raising flour to your fruit mix, followed by your lemon zest and mix really well
- Pour into your loaf tin and bake in the centre of the oven for 1 1/4 hours - checking after 1 hour. Your tea loaf will be firm and golden brown
- Leave to cool in the tin for 15 minutes, remove and cool on a wire tray
- Once cold, serve buttered. Pop in a cake tin and enjoy for days!
Notes
Nutrition
Moira McGuinness
This is a fantastic and easy recipe and tastes divine! My late mom used to make a fabulous tea loaf but unfortunately I never got the recipe. I often think about it. This recipe reminds me so much of the one she made so I am so happy to have found it and made it! Thank you so much x
Clare x
so great to hear – thank you x
Jean Dodd
my husband will love this, thanks for sharing x
Annette
I made this today. It’s a really easy recipe & tastes lovely. My daughter thought it might be dry because there was no butter or oil used but it wasn’t dry at all.
Valerie Stewart
Can you use plain flour instead?
Clare x
Yes but you’ll need to add a teaspoon of baking powder – Thanks Clare
Anonymous
Really easy and really delicious. I am a novice baker and this has boosted my confidence, thank you.
Kirsti Evans
I made this tea loaf using gluten free flour and was very impressed with the outcome! I cook in a residential home for older people and one gentleman was missing out on all kinds of things as the previous cook wouldn’t make separate gf things for him (I know…). He loved the tea loaf and other cakes I’ve made following your recipes and I think he likes it even more knowing that they’re baked just for him!
Thanks Claire!
Clare x
Oh I love this 🙂
Tim Hughes
In Lincolnshire where I live we call it plum bread. Mmmmm
Clare x
I have a Lincolnshire plum load recipe too x
Jill Hollingworth
Does the fruit absorb all the tea ???
Mine hasn’t??
Clare x
no please see the picture in the post – thanks