Cook and Scale
Black Tea Fruit Loaf
4 servings · 65 min total
A classic British teatime loaf where raisins and dried apricots are soaked in strong black tea, giving this moist, lightly spiced fruit cake its deep flavour and beautiful colour.
Ingredients
- 3 dl black tea, hot, strongly brewed
- 200 g raisins
- 150 g dried apricots, chopped
- 250 g wheat flour
- 150 g brown sugar
- 2 tsp baking powder
- 1 egg
- 1 tsp ground cinnamon
- 1 pinch salt
- 1 tbsp honey, for glazing
Contains: Gluten, Egg, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Soak the fruit in tea — Pour the hot black tea over the raisins and chopped dried apricots in a large bowl. Stir well and let soak for at least 4 hours, or overnight, until plump and the tea is mostly absorbed.
- 2.
Prepare the loaf tin — Preheat the oven to 160°C (320°F). Line a loaf tin with baking paper.
- 3.
Mix the dry ingredients — In another bowl, whisk together the wheat flour, brown sugar, baking powder, ground cinnamon and salt.
- 4.
Combine into a thick batter — Beat the egg into the soaked fruit and tea mixture, then fold in the dry ingredients until just combined into a thick batter.
- 5.
Bake the loaf until set — Pour the batter into the prepared tin and smooth the top. Bake for 55–65 minutes, until a skewer inserted in the centre comes out clean.
- 6.
Glaze and cool the loaf — Let the loaf cool in the tin for 10 minutes, then transfer to a wire rack, brush the top with honey while still warm, and cool completely before slicing.