Tea Loaf, a quick bread (OR cake) packed with Dried Fruits, can be enjoyed at anytime, but I like to bake it at Christmas time. It is absolutely easy to make. Dried Fruits are steeped in Hot Strong Black Tea. I don’t add Butter, but I recommend to enjoy this sweet loaf with Butter, generously spread, and of course with a nice cup of Tea.

Makes

Standard Loaf Tin

Ingredients

2 cupfuls Dried Mixed Fruit *Sultanas, Raisins, Black Currants & Citrus Peel *about 350g
1 cup Hot Strong Black Tea of your choice
1 cup Brown Sugar *lightly packed, about 160g
2 Eggs *at room temperature
1 & 1/2 cups Self-Raising Flour

Method
  1. Place Dried Mixed Fruit in a bowl OR container, pour Hot Strong Black Tea over, cover with a lid OR plastic food wrap, and leave for several hours, preferably overnight.
  2. Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper.
  3. In a mixing bowl, whisk Eggs and Brown Sugar until combined. Add the soaked Dried Fruit with all the liquid and Self-Raising Flour, and use a spatula to mix and combine.
  4. *Note: If you kept the Dried Fruit in the fridge, warm up before you combine everything. The ingredients shouldn’t be cold as it takes longer time to cook.
  5. Spoon the mixture into the loaf tin and smooth the surface. Bake in preheated oven for 80 to 90 minutes or until cooked through. Stand the cake in the tin for 10 to 15 minutes, then transfer onto a wire rack to cool.
  6. Serve the slices with Butter, and a nice cup of Tea.