Earl Grey Tea Loaf

tea loaf2

A good old fashioned cake that's perfect with a cup of tea or to put into a lunch box.  It's virtually fat free so almost guilt free as well.  This traditional loaf cake is quick and easy to make but just remember to soak your fruit the night before.   

Earl Grey Tea Loaf
  1. 175 grams sultanas
  2. 75 grams currants
  3. 75 grams raisins
  4. 50 grams dried cranberries
  5. Pinch mixed spice
  6. 300 mls hot Earl Grey tea
  7. 100 grams light brown sugar
  8. 1 egg beaten
  9. 225 grams S.R. flour
  1. Soak all the fruits in half a pint of Earl Grey tea overnight if possible or a minimum of 3 hours.
  2. Heat the oven to 160°C and grease and base line a 2 lb. loaf tin. (Or 8 inch round tin)
  3. The next day add the spice, sugar, sieved flour and the beaten egg to the soaked fruit.
  4. Mix well - the mix should be soft and easily drop off the spoon.
  5. Put the mixture into the tin and smooth over the top.
  6. Bake for 1 hour 10 minutes then check the cake with a skewer to see if its cooked. If not cook for 10 minutes more and test again. Continue to cook for 10 minute intervals until cooked.
  7. Leave the cake to cool in the tin for 15 minutes then cool completely on a rack.
  8. Wrap in greaseproof and store in an airtight container for up to a week.
  1. * The exact cooking time will depend on the shape of the cake tin. Cover with tin foil if the cake starts to brown too much.
  2. * Serve sliced with or without butter.
  3. * The top of the cake can be brushed with melted honey for an easy glaze.
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