Food & Craft

Fruit Tea Loaf


  • 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.

Prep: 10 mins Cook: ~1 hr 30 mins Serves: 8


You'll need a 7" square tin, buttered and lined with baking paper. Preheat your oven to 180C / 350F / GM4.

  1. Soak the sugar and the fruit in the tea over night.

  2. Beat the egg and add to the mixture - mix well, because the sugar can settle to the bottom of the bowl.

  3. Sift in the flour and mix well.

  4. Pour into the tin and bake until a skewer comes out clean.

  5. 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

Preserves: River Cottage Handbook No.2

Preserves: River Cottage Handbook No.2 Pam Corbin

Soup for All Occasions

Soup for All Occasions New Covent Garden Soup Company


Dough Richard Bertinet

Odd Bits: How to Cook the Rest of the Animal

Odd Bits: How to Cook the Rest of the Animal Jennifer McLagan

Cakes: River Cottage Handbook No.8

Cakes: River Cottage Handbook No.8 Pam Corbin



Sunday 6 April, 2014 at 4:32pm

Great cake I make it regular every one loves it

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