Fruit Tea Loaf
Ingredients
- 12oz mixed dried fruit - we use equal quantities of raisins, currants and sultanas
- 4oz soft brown sugar
- 1/2 pint freshly brewed tea
- 1 egg
- 8 oz SR flour
This fruit tea loaf is really easy to make and keeps so well we always make two.
Instructions
You'll need a 7" square tin, buttered and lined with baking paper. Preheat your oven to 180C / 350F / GM4.
-
Soak the sugar and the fruit in the tea over night.
-
Beat the egg and add to the mixture - mix well, because the sugar can settle to the bottom of the bowl.
-
Sift in the flour and mix well.
-
Pour into the tin and bake until a skewer comes out clean.
-
Allow to cool in the tin, turn out and wrap in tinfoil.
This loaf gets better with keeping. Serve sliced and spread generously with good butter - remember the loaf is fat-free, so you can add your own later!
Further Reading
 New Covent Garden Food Company's Book of Soups New Covent Garden Soup Company |  Odd Bits: How to Cook the Rest of the Animal Jennifer McLagan |  Bread Matters: Why and How to Make Your Own Andrew Whitley |  Dough Richard Bertinet |  River Cottage Veg Every Day! Hugh Fearnley-Whittingstall |
Comments
Leave a comment
Please use the form below to leave a comment. All fields are required unless otherwise indicated, and your email address will not be displayed or shared.
captainhastings
Sunday 6 April, 2014 at 4:32pm
Great cake I make it regular every one loves it