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Classic Fruit Tea Loaf
Classic Fruit Tea Loaf is a traditional cut and come again fruited loaf that keeps well. Typically spread with butter in an open or closed sandwich this makes a great tea time or lunchbox addition. In this recipe a tea bag is soaked with the fruit although you could pour on the remains from a pot of tea.
Ingredients
- 225g sultanas
- 225g raisins
- 75g mixed peel
- 1 tea bag
- 300ml boiling water
- 2 eggs
- 100g soft brown sugar
- 200g Wessex Mill Self Raising Flour
Equipment
- 1 x 900g/2lb loaf tin
- 2 x mixing bowls
Method
170°C, Fan 150°C, 325°F, Gas 3
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Measure the sultanas, raisins, and mixed peel into a bowl. Add the tea bag and boiling water and leave to stand for at least 2 hours or up to 48 hours.
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Pre-heat the oven 20 minutes before baking and line a 900g/2 loaf tin with parchment paper or insert a baking liner.
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Break the eggs into a bowl, add the sugar and beat together.
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Remove the tea bag from the soaking fruit, tip the fruit onto the eggs and stir to combine.
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Add the flour a little at a time mixing everything together really well.
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Transfer the mixture to the loaf tin and smooth the top.
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Bake for 70-75 minutes or until a toothpick pushed into the top of the cake comes out clean.
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Leave to cool in the tin.
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When quite cold turn out the loaf cake.
