This is always popular in the cafe, so many people comment on it, so I'm sharing my recipe which was, of course, passed down from my mum.
Tea loaf is the first cake I learned to bake and I've been making them regularly since. Soaking the fruit in tea makes it moist and plumptious. It's open to endless adaptation, freezes well and is even dairy free. Unless you slather it in butter, which I highly recommend.
|Not dairy free|
340g mixed fruit
100g glace cherries (optional)
220g dark brown sugar
240ml cold strong tea
260g self-raising flour
Soak the fruit and sugar overnight in a large bowl. Stir well.
The next day, preheat the oven to 150°c and line a 2lb loaf tin.
Stir in the egg and flour, tip into tin, bake for about 90 minutes and bingo, a moist, tasty cake.
Serve cold, with or without butter, with a lovely cup of tea.