- Dish type
- Cakes with fruit
- Fruit cake
This tea loaf contains no eggs, butter or milk. Eat as is or spread with some butter.
Gloucestershire, England, UK
20 people made this
IngredientsMakes: 1 tea loaf
- 75g medjool dates, chopped
- 25g sultanas
- 25g currants
- 25g raisins
- 1 tablespoon runny honey
- 3 tablespoons water
- 250ml strong hot tea
- 225g spelt flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 60g jaggery (or caster sugar)
MethodPrep:20min ›Cook:1hr20min ›Ready in:1hr40min
- Preheat oven to 165 C / Gas 2-3. Grease and line a 2lb loaf tin with grease proof paper.
- In a bowl add the dates, sultanas, currants, raisins, honey and water to the hot tea and let it soak for 2 to 3 hours.
- In a large bowl combine the spelt flour, baking powder, cinnamon, nutmeg, ginger and jaggery. The jaggery may come in a block. If it does just grate it in. Stir all these dry ingredients together well.
- Add the wet ingredients to the dry and stir together until just combined. Pour into the loaf tin.
- Pop into the preheated oven and bake for 1 hour 20 minutes.
- Take out of the oven, remove from the tin and take off the grease proof paper immediately. Allow to cool before eating. Keeps for up to 5 days in airtight container.
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Fruity Tea Loaf recipe
Fruity Tea Bread
Makes 1 x 900g loaf
This is a lovely moist tea bread that is delicious thickly sliced and buttered and served with a generous chunk of cheese. My current favourite to pair with this is Stitchelton or an aged Lincolnshire Poacher cheese, I love the contrast between sweet and savoury , I know not to everyone’s taste, but to me a match made in heaven.
You can use any dried fruits that you have in the cupboard as long as you make up to the specified weight in the recipe. I tweak mine a bit and go slightly off piste, adding chopped stem ginger, dried apricots and cranberries together with sultanas and currants. The only thing you do have to do is to start the preparation the day before, but that is not too arduous – it only involves weighing out the fruit and making up about 300ml of really hot, strong tea. The tea can be “builders” tea, Earl Grey or your own preference, this is to make the fruits fat and juicy. You could also adjust the liquid ratio and add a bit of Pedro X sherry or a sweet sherry to the mix – any that is lurking in the back of the drink’s cupboard. Pour over the fruit, cover, and leave overnight. One other thing – it can take up to 2 hours to cook (depending on your oven) so keep checking with a skewer after about an hour and half to see if it is done.
350g dried fruits – your choice or just sultanas and currants
300ml of very strong, hot tea
275g self-raising flour
1 heaped teaspoon mixed spice
1 heaped teaspoon ground ginger
225g muscovado sugar – light or dark (I use dark and it comes out a bit like Malt loaf)
1 large organic free-range egg beaten
Put the dried fruits in a bowl and cover with hot tea and leave to soak overnight
Line a 900g loaf tin with baking parchment
Add the rest of the ingredients to the soaked fruits and mix well
Pop it into the lined loaf tin and level it off
Cook in preheated oven at 150C/130C fan/Gas 3.5 until risen, golden brown and cooked.
This should take between 1.5hrs – 2 hrs.
Cool in the tin and then turn out and enjoy sliced and buttered with a chunk of your favourite cheese.
Earl Grey Fruited Tea Loaf
The recipe has been adapted from one I found in the cookery book, Supper For a Song by Tamasin Day-Lewis.
Its a really simple loaf to make but does need some prior planning, as you need to soak the fruit overnight in an amount of Earl Grey Tea, which really helps to plump up the fruit nicely. I love the flavours of Earl Grey, with the Bergamot . . .
I like to use a really nice fruit when I make a fruit loaf. I use a quality dried fruit mix, with plenty of sultanas, currants, raisins and cherries. I also added some dried cranberries to the mix, but dried blueberries would also be nice.
Its also very low in fat, in that there is no fat added. Just the soaked fruit, some dark brown sugar, a beaten egg and some self rising flour. It goes together lickety split!
This is delicious cut into thin slices. You can toast it or not . . . but a tiny bit of softened butter is also a great addition when you come down to eating it.
just because you fancy something a little bit like this. Oh we are so naughty sometimes!
- Energy 996kj 238kcal 12%
- Fat 1.5g 2%
- Saturates 0.4g 2%
- Sugars 36.0g 40%
- Salt 0.27g 5%
Typical values per 100g: Energy 984kj/235kcal
51.3g carbohydrate 1.7g fibre 3.9g protein
Don't have the ingredients or just fancy a change? Here's some ideas
"this is an amazing tea loaf recipe, so easy to make. I top up the tea with a splash of Honey Jack Daniels before adding to the fruit and soaking overnight. I also use a teaspoon of mixed spice to add a bit more flavour. This has become my most requested "cake" to bring to parties. It apparently goes beautifully with blue cheese (not my thing though) I test it after 1 hour and cover loosely with foil if it needs any longer just to stop it over browning."
Darjeeling Cranberry, Ginger and Orange Tea Loaf (Fat-Free)
A delectable and easy Tea Loaf with aromatic and fruity flavours! The beauty of these British and Irish style Tea Loaves or Brack, is that they are nearly always fat-free, making them a tasty snack to have with an afternoon cuppa, and without the guilt! I have added ginger for a subtle kick, and I have discovered that if you soak your fruit in Darjeeling tea, it lends a wonderful flavour to the fruit, you can use any tea of your choice however. Remember to start this Tea Loaf off the night before you wish to bake it, as the fruit steeps in the tea overnight, making them plump and moist. This Tea Loaf freezes well (in slices) and it will stay fresh for a week in an airtight tin. NB: A note on ingredient conversions to US cups The conversion rate to US cups is very dependant on what type of sugar and flour you use - there is a different rate for white flour and wholemeal flour, as there is for caster (superfine) sugar and granulated sugar. We use weights for measurements, and US cups rely on volume!
Scottish Tea Bread (Fruit Loaf or Bara Brith)
recipe slightly adapted from Glesga Pals Dazzle’s Mammy (mother) makes one loaf
FULL PRINTABLE RECIPE BELOW
- Use 12 ounces (just under 2 1/4 c) total of dried fruit.I have made this countless times and used orange flavored cranberries with raisins and sultanas once, which was really good! I used dried pineapple and DID NOT like it.
- Also, the stronger the tea, the darker the bread will be.
- I’ve also used 8 oz of tea and 2 0z of brandy, but honestly couldn’t tell the difference in the outcome.
Put all the dried fruit into a bowl with the brown sugar and pour the hot tea over the top. Cover and let stand on the counter overnight.
Preheat the oven to 350°F (180°C)
Butter and flour the inside of a loaf tin and set aside.
Pour the fruit/tea mixture into a large bowl.
Then add the flour and baking powder and mix until well combined.
Pour mixture into prepared pan and place into preheated oven.
Bake for 60 to 65 minutes or until a cake tester comes out clean. Allow the bread to cool in the pan for 15 minutes, then carefully remove cake from pan and place on cooling rack. Cool completely before slicing.
Serve the Scottish tea bread (or Bara Brith) with a hot cup of tea. You could even toast it the next day and spread it with butter. I also had a friend from Scotland who said she fried it in the morning (like Clootie Dumpling) and absolutely raved about eating it that way. (It’s a Scottish thing).
A: The bananas on our kitchen counter when we got home from the beach on Sunday.
Of course, when we left on Thursday, the bananas were firm and yellow, even a little green. I’d meant to take them with me, but in the rush of packing I forgot. By the time we got home, our bananas were so overripe that I could actually smell them as we entered the door.
But you know the old saying: When life gives you mushy bananas, make banana bread! Well, I may have just made that “old saying” up.
Nevertheless, it’s true that the riper the bananas, the better the banana bread, so finding several overripe bananas on my kitchen counter was not a hardship at all but an opportunity to make a treat for the family. And since it’s blueberry season here, I saw it as a double opportunity and filled my banana bread with some of the plumpest, sweetest blueberries I’ve ever tasted.
The result was incredible: The bananas make the bread extremely moist and lightly sweet, and the blueberries add a fruity surprise to every other bite. If you like bananas and blueberries, I think you’ll love them together.
Before I hit you with the recipe, I want to let you know that the Tried & Tasted roundup has been posted over at Holy Cow. I mentioned before that people would be making recipes from this blog and then sharing them on their own blogs. Well, I’m just overwhelmed at the response: I counted 39 different entries, some of them of recipes I’d forgotten I made. It’s going to take me a while to go through them all, but I will! Please visit some of them yourself–and tell them I sent you.
Custard Tutti Fruity Muffins Recipe – Eggless Muffin Recipes
Custard Tutti Fruity Muffins Recipe – Eggless Muffin Recipes with step wise pictures.
This delicious eggless muffins which is not only easy to make but is so moist and soft. The tutti fruity in this muffin add a nice texture and kids will love it for sure.
Healthy and nutritious blueberry muffins which not only taste delicious but is perfect as breakfast with a cup of coffee or tea. You can skip all purpose flour and use wheat flour and use honey instead of sugar.
Super moist muffins with perfect muffin top. This tutti fruity muffins has so much flavour and taste so delicious. The tutti fruity in them makes it so moist.
I love baking muffins more than anything else. Not only because it is easy to make, but it makes a great thing to have as morning breakfast. I am not a big morning person, but i like to enjoy a warm muffin in the morning along with a cup of tea, coffee or in my case a cup of green tea.
Extra moist fruity tea bread
Put the tea bag in a jug, add 150ml (¼ pint) boiling water and leave for 3min. Remove bag and throw away.
Put the figs, sultanas, pears, zest and juice of the orange in a bowl, then add the tea. Cover and leave to soak for at least 6hr or overnight.
3 Preheat the oven to 180°C (160°C fan) mark 4, then grease and line a 900g (2lb) loaf tin.
Cream the butter and sugar together in a large bowl. Add the eggs and beat well, then add the flour, mixed spice and soaked fruit and mix everything together until thoroughly combined.
Put the mixture into the prepared tin and bake in the middle of the oven for 50min. Take out, sprinkle with demerara sugar, cover with foil and return to the oven for 55min or until a skewer inserted in the centre comes out clean. Wrap in clingfilm and store in an airtight container for up to two weeks.
Croeso! I'm Karen it’s lovely to see you here. I was born in South Africa, but I've lived all over the world, latterly calling North Yorkshire my home where I lived for many years before moving to SW France, although I'm now living in North Wales in an old converted Schoolhouse on the edge of Snowdonia National Park. I am a freelance food and travel writer, as well as a food stylist, and recipe developer, with a passion for art, travel, books, photography, seasonal food and especially cheese and wine. Please do get in contact with me if you have any questions about my work or commissioning me. Read More…
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