Tuesday, 31 July 2012

Easy Yorkshire Tea Loaf Recipe

“You can never get a cup of tea large enough or a book long enough to suit me.”  ― C.S. Lewis

One of my favorite cakes to go with tea is a tea loaf, where you soak the fruit in tea.  It is something of a Yorkshire delicacy.


  • 220g self raising flour
  • 250g dried mixed fruit 
  • 100g glacĂ© cherries, quartered
  • 100g soft dark brown sugar
  • 100g butter
  • Zest of one orange
  • 250ml tea – This is where you can mix up the recipe.  Traditionally black tea is used, but you could use Honeycomb Chamomile Tea or Gingersnap Peach Tea 
  • 1 medium egg – beaten
  1. Pre-heat the oven to 150°C (fan oven) or 170 °C  and line a 2lb loaf tin with grease proof paper or a loaf tin liner
  2. In a large pan combine the dried fruit, cherries, butter, sugar, zest, and tea.  Simmer over a medium heat for 30 minutes, stirring occasionally.
  3. Allow the mixture to cool completely in the pan.
  4. Once cooled, add the beaten egg, and the flour, and stir until well combined.
  5. Pour the batter into the lined loaf tin and bake in the preheated oven for approximately 1 hour  and 20 mins, or until a skewer inserted into the centre comes out clean.
  6. Leave to cool for a few minutes in the tin, then turn out onto a wire rack to cool completely.

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