Fruit Loaf

Amanda

Traditional tea loaf of tea soaked dried fruit baked with sultanas, raisins and cherries.

4.80 from 35 votes

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Prep Time 15

Cook Time 1

Soaking 4

Total Time 5 15

Course Dessert

Cuisine British

Servings

Calories 286 kcal

Equipment

Colander or sieve
Wooden spoon
Mixing bowl
Electric mixer - optional
Loaf tin for 900 g or 2 lb
Baking parchment or loaf tin liner

Ingredients

150 g sultanas
100 g candied cherries
150 g raisins
125g dark brown sugar
3 eggs
zest of an orange
250 g flour self raising
250 ml tea Assam
1 teaspoon baking powder
125 g butter

Instructions

Preheat the oven to 180 C/350 F/160 FAN/Gas 4
Put the dried fruits in a bowl and pour over the hot tea.
Give the fruit a good stir then cover with cling film and leave for at least 4 hours and preferably overnight, until all of the liquid has been absorbed.
Use a parchment loaf liner or line the tin by hand.
Use the mixing bowl and spoon to cream the butter and sugar together until well combined.
Add the eggs to the bowl one at a time and beating well between each addition.
Now use a large metal spoon to fold in the flour and baking powder.
Give the fruit a further stir and fold into the mixture with the orange zest.
Transfer the tea bread mix to the prepared tin and make a slight dent along the middle.
Bake for 1 hour and check that a skewer inserted into the middle of the cake comes out clean.
Leave the cake in the tin for 10 minutes then remove and allow it to cool completely on a rack.

Notes

Disclaimer:

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

💭 Top tip

It's easy to line a tins by putting the tin on the paper and making sure that there is enough to cover the bottom and long sides.
Next, make two cuts each end where the corners are. Fold the flaps inwards and fold along the lengths. Now check that the paper fits.
Use a pastry brush to grease the tin with butter and then push the paper into place. The butter ensures that nothing sticks and stops the parchment from dislodging when you are filling the tin.

💭 Top tip

Use a small ramekin and break in one egg and beat well with a fork before adding to the cake mixture. This allows you to check for bad eggs or pieces of shell without contaminating the cake mixture. This also helps the mixture not to curdle and separate.

Nutrition

Calories: 286kcalCarbohydrates: 63gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 50mgSodium: 85mgPotassium: 323mgFiber: 2gSugar: 26gVitamin A: 92IUVitamin C: 1mgCalcium: 72mgIron: 2mg

Keyword fruit bread, fruit loaf, tea bread, tea loaf