Tea Loaf

Features:

Cuisine:

British

A traditional British tea loaf can be found in many homes and is frequently served as part of an afternoon tea. It is usually served with lashings of butter. This recipe is adapted from Slow cooking by James Martin

Serves 10
Medium

Directions

Tea Loaf

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Prep Time: 15

Cook Time: 1 10

Soaking time: 12

Course: Breads & Rolls, Cakes and pastries

Cuisine: British

Keyword: afternoon tea, brack, dessert, tea loaf

Servings: slices

Ingredients

6 oz Golden raisins
6 oz Currants
6 oz Raisins
2 oz Mixed peel
6 oz Demerara sugar
2 oz Chopped walnuts
6 fl oz Black tea
Butter for greasing
2 ea Eggs - large
3 fl oz Heavy cream
11 oz Self raising flour

Instructions

Place all the dried fruit in a bowl along with the demerara sugar and cover with the black tea. Leave to soak overnight or at least a few hours.
Preheat the oven to 350ºF and lightly grease a 2 lb loaf tin, then line it with baking parchment. Rough chop the walnuts, add them to the fruit and stir well.
Whisk together the eggs and heavy cream, then stir in the fruit. Sift the flour into the mixture and fold together with a large wooden spoon until completely and evenly mixed. Spoon the mixture into the prepared tin and level the top as flat as you can.
Bake in the middle of the oven for 70 - 80 minutes, until the top springs back when lightly pressed. To check if the cake is cooked, insert a clean knife into the center – if it comes out clean, the cake is ready. If not, bake for a further 10 minutes and check once more.
Remove from the oven and allow to cool before removing from the tin and leaving to cool completely on a wire cooling rack. Serve in slices, well buttered,

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