Classic Tea Loaf

Classic Tea Loaf

Classic 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.

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  • 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


  • 1 x 900g/2lb loaf tin
  • 2 x mixing bowls


170°C, Fan 150°C, 325°F, Gas 3

  • 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.

  • Pre-heat the oven 20 minutes before baking and line a 900g/2 loaf tin with parchment paper or insert a baking liner.

  • Break the eggs into a bowl, add the sugar and beat together.

  • Remove the tea bag from the soaking fruit, tip the fruit onto the eggs and stir to combine.

  • Add the flour a little at a time mixing everything together really well.

  • Transfer the mixture to the loaf tin and smooth the top.

  • Bake for 70-75 minutes or until a toothpick pushed into the top of the cake comes out clean.

  • Leave to cool in the tin.

  • When quite cold turn out the loaf cake.

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