Tea Loaf Cake.

Just before you go away on holiday, you realise that you have 11 eggs, 2 packs of butter and other random things in the fridge.

What to do with a load of eggs? Bake.


Tea Loaf Cake – taken from Bristol Community Cake Book


350g mixed dried fruit

200g dark brown sugar

270g self raising flour

1 pint hot, strong tea

1 free range egg

1 tsp mixed spice


Pour the hot tea over the fruit and stir in sugar and spice. Leave to sit overnight.

Preheat the oven to 160°C/ 325°F/ gas mark 3

Mix flour and egg into the fruity tea mixture, adding milk to moisten to a thick batter consistency (I usually have to add extra flour rather than milk as otherwise the mixture is  too runny and and it ends up too soggy when baked.)

Pour into a lined loaf tin and bake for 55-65 minutes (note: I had to add an extra 30 minutes until mine was cooked), or until an inserted skewer comes out clean.

By varying the type of tea and dried fruit used, you can change the taste of the cake!



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