Delicious tea-soaked dried fruits fill this soft, moist, sweet bread. Traditionally served with a spread of butter alongside afternoon tea.
If you've never tried a slice of English Tea Loaf then you must! It's a delicious tea time cake, and best served alongside a nice cup of tea at around 3pm!
For those of you unfamiliar with tea loaves, you may think it a bit odd to use tea in a cake, however, these types of cakes originate back to wartime days when butter and other dairy products were scarce and pantry ingredients were thus used to make all manner of recipes.
We've also got a Welsh Tea Loaf recipe, (Bara Brith), if you'd like to check that out too!
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This doesn't contain any butter or milk, and just a small egg for binding. So on the plus side, if you're watching your weight, this would be a good option!
The cake itself is incredibly easy to make, no fancy mixing, just add all the ingredients as instructed to a bowl and mix well and pop in the oven. We've added walnuts to this recipe.
Feel free to swap the fruits and nuts around to suit what you have in your pantry, just make sure to stick to the weights in the ingredients so you get a good bake.
The cake is not particularly sweet, so if you do have a sweet tooth, feel free to double up on the sugar quantity.
Check out our handy Oven Temperature Conversion Guide!
What is English Tea Loaf?
A tea loaf is a traditional sweet English Bread, although it is more like a cake texture than a bread. It contains a variety of dried fruits which are soaked in tea overnight, and then baked and cooled.
It's usual to serve in slices with a spread of butter or a piece of cheese, together with a cup of tea, such as during an Afternoon Tea.
It doesn't contain any fat, such as butter or oil, and uses pantry ingredients.
What tea can I use?
You can use any strong tea. Traditionally, Yorkshire tea was used, however, variations are Earl grey tea, or any fruit teas.
Just make sure the tea is strong, and when making it, allow the tea bags to soak in the hot water for an hour or so in order to draw out as much flavor as possible.
What do you serve with Tea Loaf?
This tea loaf is delicious on its own, however, if you're planning on serving this for an Afternoon tea party, we would suggest some Savory Vol Au Vents, English Scones, Cream Filled Chocolate Eclairs and a Classic Victoria Sponge Cake.
Prep Time
20 Minutes
Cook Time
55 - 60 minutes
Serves
8 Slices
Ingredients
3 & ½ oz or 100g Raisins
3 & ½ oz or 100g Glace Cherries or Cranberries
3 & ½ oz or 100g Sultanas
3 & ½ oz or 100g Walnuts or Pecan Nuts
7 fl oz or 200 ml Hot, Strong Tea (I used 4 Earl Grey tea bags)
1 Egg, beaten
½ Cup or 100g Regular Sugar (or Coconut Sugar if preferred)
1 & ⅔ Cups or 200g Plain Flour
1 Tsp Baking Powder
Instructions
- Weigh out the dried fruit and add to a bowl.
Add the sugar followed by the hot tea. Mix well and cover, preferably overnight, but at least for 6 hours.
TIP
The stronger the tea the better. If using tea bags, use around 4 tea bags in the hot water and allow to steep for an hour or so before adding to the fruit.
2. Preheat oven to 325 F or 175 C.
3. Line a 2lb loaf pan
4. Take a large mixing bowl and transfer the soaked fruits to the bowl.
5. Then add the nuts, flour, baking powder and beaten egg. Using a wooden spoon, mix well until combined.
6. Transfer the batter to the baking pan and level the top. Place in the oven for around 55 - 60 minutes.
7. Once risen and golden brown on the top, (the top of the cake should be firm to touch) remove from the oven and transfer from the pan on to a cooling rack.
8. When cooled, cut into slices and serve as it is or spread with a little butter.
Optional, eat with a slice of apple and a piece of cheese.
We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Traditional English Tea Loaf
Delicious tea-soaked dried fruits fill this soft, moist, sweet bread. Traditionally served with a spread of butter alongside afternoon tea.
Ingredients
- 3 ½ oz or 100g Raisins
- 3 ½ oz or 100g Glace Cherries or Cranberries
- 3 ½ oz or 100g Sultanas
- 3 ½ oz or 100g Walnuts or Pecan Nuts
- 7 Fl Oz or 200 ml Hot, Strong Tea (I used 4 Earl Grey tea bags)
- 1 Egg, beaten
- ½ Cup or 100g Regular Sugar
- 1 ⅔ Cups or 200g Plain Flour
- 1 Tsp Baking Powder
Instructions
1. Weigh out the dried fruit and add to a bowl. Add the sugar followed by the hot tea. Mix well and cover, preferably overnight, but at least for 6 hours.
TIP: the stronger the tea the better. If using teabags, use around 4 tea bags in the hot water and allow to steep for an hour or so before adding to the fruit.
2. Preheat oven to 325 F or 175 C.
3. Line a 2lb loaf pan
4. Take a large mixing bowl and transfer the soaked fruits to the bowl.
5. Then add the nuts, flour, baking powder and beaten egg. Using a wooden spoon, mix well until combined.
6. Transfer the batter to the baking pan and level the top. Place in the oven for around 55 - 60 minutes.
7. Once risen and golden brown on the top, (the top of the cake should be firm to touch) remove from the oven and transfer from the pan on to a cooling rack.
8. When cooled, cut in to slices and serve as it is or spread with a little butter.
Optional, eat with a slice of apple and a pice of cheese.
Recommended Products
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Walfos Nonstick Silicone Bread and Loaf Pan Set of 2, BPA Free ! Without Chemical Coating，Just Pop Out! Easy release and baking mold for Homemade Cakes, Breads, Meatloaf and quiche. -
YXTHON Portable Plastic Rectangular Loaf Bread Box with Transparent Lid, Bread Keeper for Carrying and Storing Loaf Cakes Bread Box, Bread Keeper, Container Server
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Honey-Can-Do 2592 Paper Loaf Pan, 25-Pack, 8-Inches x 2.5-Inches x 2-Inches
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Wilton 2105-6806 Perfect Results Large Nonstick Loaf Pan, 9.25 by 5.25-Inch, Silver
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Wilton Perfect Results Non-Stick Mini Loaf Pan, 8-Cavity
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Plastic Rectangular Bread Box with Portable Handle 13inch Translucent Cake Container Box for Dry or Fresh Foods Loaf Cake Keeper (Pink)
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White Disposable Loaf Bread Baking Liners (Pack of 2, 24 Liners Total) Rectangle, Non-Stick Paper Liners For Baking, Kitchen Tools For Baking Cake & Bread
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 321Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 23mgSodium: 74mgCarbohydrates: 57gFiber: 3gSugar: 30gProtein: 6g
English Classics
Here's a selection of classic English Recipes for you to enjoy!
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Welsh Cakes; An old family recipe, traditionally served warm, simply with a little butter on the tops!
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Fluffy Rhubarb Breakfast Muffins.
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This post is also part of Twinkl’s VE Day Campaign, and is featured in their Best Wartime Recipes to Celebrate VE Day from Home post.