Is there anything better than tea and cake!? We think not. Except maybe, cake made WITH tea!
Many nations have their own version of this delicious tea loaf, but here’s a great tried-and-tested recipe from all-round creative Jane Brocket. This cake has a lovely moist texture, fruity taste, slices beautifully and is delicious spread with butter and served alongside your fave cuppa. You can use a classic black tea to soak the fruit (our everyday brew works wonders!) or mix it up with aromatic varieties, such as earl grey or chai.
- 375g (13oz) mixed dried fruit and peel
- 250ml (8½fl oz) strained, cold tea (strong, no milk or sugar)
- butter, for greasing
- 150g (5½oz) soft brown sugar or muscovado sugar (dark or light)
- 1 egg, lightly beaten
- 250g (9oz) plain flour
- 1 heaped tsp baking powder
- a pinch of mixed spice, grated nutmeg or ground cloves (optional)
- finely grated zest of 1 lemon
- Begin the night before with soaking the fruit. Put the dried fruit and cold tea in a mixing bowl. Cover and leave to soak overnight at room temperature.
- Next day, when you are ready to bake, preheat the oven to 160°C/310°F/gas mark 3, and grease and line a 22 x 11 x 7cm (8½ x 4¼ x 2¾in) loaf tin.
- Add the sugar and egg to the soaked fruit and mix well with a wooden spoon or flexible spatula. Sift in the flour, baking powder and spice (if using), and mix well until thoroughly combined.
- Spoon the mixture into the prepared loaf tin and level the surface with the back of the spoon. Bake in the centre of the oven for 1–1¼ hours until a metal skewer or sharp knife inserted into the centre of the cake comes out clean.
- Remove from the oven, transfer to a wire rack and allow to cool before turning out of the tin.
- Serve in slices with or without butter, whichever you prefer, alongside your favoruite brew!