There’s something wonderfully old-fashioned about a tea loaf — the dried fruit sits overnight in a bath of freshly brewed Yorkshire tea, drinking it all up until it’s plump and glossy. No butter goes anywhere near it, yet it bakes into a moist, gently spiced loaf that’s perfect sliced and buttered with a fresh cup of tea.
Yorkshire Tea Loaf Cake
A moist, spiced fruit loaf where the dried fruit is soaked overnight in freshly brewed Yorkshire tea. No butter, no fuss — just tea, fruit and warm spice.
Ingredients
- 200 g raisins
- 50 g currants
- 80 g glacé cherries halved
- 425 ml freshly brewed Yorkshire tea hot
- 80 g soft brown sugar
- 2 large eggs beaten
- 270 g flour
- 2 tsp baking powder
- 1/4 tsp Chinese five spice
- 1/4 tsp ground cinnamon
- 1/2 tsp ground ginger
Instructions
- Soak the raisins, currants and cherries overnight in the hot tea.
- The next day the fruit will be very plump. Drain off most of the tea — it’s fine if a little liquid remains.
- Preheat the oven to 150°C. Grease and line a loaf tin with parchment paper.
- Mix the sugar and spices into the soaked fruit, stirring until the sugar has mostly dissolved.
- Pour in the beaten eggs and stir. At this point the mixture will be quite liquid.
- Gradually incorporate the flour and baking powder, folding gently with a wooden spoon until well combined. Try not to overmix.
- Transfer the batter to the prepared loaf tin and bake at 150°C for about 1 hour 40 minutes, until a skewer comes out clean.
Categoriescake
