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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.
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings 10 slices

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.