Mar 23, 2012
Earl Grey Tealoaf
I used to hate things like this, didn't like fruit in cakes and buns at all. In fact, hard as it may be to believe but I used not like baked goods at all. Yes, I was MUCH skinnier back then! I didn't know what I was missing out on though, and once I started to change recipes to suit what I do like then I discovered that actually, fruity cakes aren't that bad at all. So here's my take on the humble tea loaf...made a bit fancier with posh tea and a variety of fruits.
Makes 1 loaf
350g mixture of sultanas, dried apricots and dried dates plus the zest of one lemon
140g dark muscovado sugar
300ml hot black tea made with 2 earl grey teabags
300g self-raising flour
1 large egg
1. Put the fruit and sugar in a bowl and pour over the hot tea. Stir well, then cover and leave to soak overnight (I actually leave it for 2-3 days).
2. To cook, heat oven to 150C/gas mark 2 and lightly grease a 1lb loaf tin and line with a wide strip of baking parchment (helps lift it out when it's done).
3. Stir the flour and egg into the fruit mixture, turn into the tin and level the surface. Bake for about an hour and a half until well risen and a skewer inserted into the loaf comes out clean.
4. Cool for a few mins in the tin then turn out onto a wire rack and allow to cool fully.
Gorgeous on it's own, spread with butter, toasted, or if you're feeling really bad fried with butter and golden syrup! Can be frozen too if you're making it ahead of a party or something, just wrap it in tinfoil and allow to thaw at room temperature.