English Tea Loaf

I would call this my 2023 Coronation Cake as I learnt this while I was on holiday at Losiemouth, Scotland. I went to Lossiemouth on 6 May 2023, exact date of the Coronation of King Charles III. On 8 May, it was a Bank Holiday and my friends Barbara and Mary took me out for dinner, and I asked them for a coronation cake, Barbara shared this favaourite cake she makes frequently. Its a fruit cake with a strong tea scent, some call it Earl Grey Tea Loaf, Fruit Tea Loaf, I call it Coronation Tea Cake. 

Mixed fruits or sultanas or raisins are all imported to Malaysia and tend to be expensive, we often only use them for premium celebration cakes like Rich Fruit Cake for weddings, big birthdays, Christmas. So, this is nice to have a recipe that can make use of this mixed fruits and so simple to assemble and yet doing justice to the premium imported fruits by turning out to be a beautiful fragrant cake!

Upon return home on 12 May, I baked this for our Mother's Day Celebration on 14 May, I was having jet lea and normally I woule be unable to bake a good cake but this turned out to be very good. The fact that it does not have butter and only 2 small eggs, and still taste like a full and moist cake, that is a bonus!   

Comments on this cake :- I love the texture and simplicity of the baking process and the cake turns out moist and nice. Definitely will make this again. 

Ingredients 

1 Mug hot Earl Grey Tea

400 gm Mixed Fruits (add orange zest)

1 Mug Brown dark sugar 

2 Mugs Self Raising Flour (3 Cups)

1-2 Eggs (depend on size)

180 C 40-50 mins (depends on height of the cake)

 

Method

1) Soak the mixed fruits with hot Earl Grey Tea overnight 

2) Add in Sugar, Eggs, Self-Raising Flour, mix well

3) Make 2 loaves 180C 45-50 mins

Tea Loaf 

https://www.bbcgoodfood.com/recipes/tea-loaf

Ingredients

170g sultanas

170g raisins

1 orange, zested

300ml hot strong Earl Grey or Lady Grey tea

2 medium eggs, lightly beaten

250g self-raising flour

200g light soft brown sugar

butter, for greasing, plus extra to serve

Method

STEP 1

Mix the sultanas, raisins and orange zest in a large mixing bowl. Pour over the tea and cover the bowl. Leave to sit for a minimum of 6 hours or ideally overnight to allow the dried fruit to soak up all the liquid.

STEP 2

Heat the oven to 180C/160 fan/gas 4. Grease and line a 900g loaf tin. Add the eggs, flour and sugar to the soaked fruit, ensuring everything is well combined. Spoon the mixture into the tin and place in the centre of the oven for 1 hour 30 mins or until firm to the touch. Leave to cool in the tin for 15 mins before transferring to a wire rack.

STEP 3

Cut into thick slices and serve with butter. To store, wrap tightly and keep in an airtight container for up to five days. The loaf will taste even better after a few days.

Earl Grey Tea Bread

https://www.bbc.co.uk/food/recipes/earl_grey_tea_bread_48452

Ingredients

175g/6oz currants

175g/6oz sultanas

300ml10fl oz strong hot Earl Grey tea

275g/9¾oz self-raising flour

225g/8oz light muscovado sugar

1 large free-range egg, beaten

butter, for greasing, plus extra to serve

Method

Put the currants and sultanas in a bowl and pour over the hot tea. Stir, cover and leave to soak overnight for the liquid to absorb.

Preheat the oven to 150C/130C Fan/Gas 3½. Grease a 900g/2lb loaf tin and line with non-stick baking paper.

Add the flour, sugar and egg to the bowl of soaked fruit (if there is a little excess liquid this is fine) and mix thoroughly.

Spoon into the prepared tin and level the top. Bake for 1¾ hours, or until the cake is risen and just firm to the touch, but check it after 1¼ hours to see how it is doing. Leave to cool in the tin for about 10 minutes.

Turn out the cake and remove the paper. To serve, cut into fairly thick slices and spread with butter to serve.

Tea Loaf

https://www.goodto.com/recipes/tea-loaf

Ingredients

4 Rooibos tea bags (or any strong tea)

500g pack mixed dried fruit

125g light brown sugar

250g self-raising flour

½ tsp mixed spice

1 medium egg, beaten

Butter, to serve

Method

Put the tea bags in a large bowl and pour 300ml boiling water over them. Leave for a good 10 mins to infuse. Squeeze them out and throw them away, then mix the fruit into the tea. Leave the mixture to soak for at least 2 hours (or overnight would be ideal).

Set the oven to 180°C/350°F/Gas Mark 4. Stir the sugar, flour, spice and egg into the fruit and mix well.

Spoon into the tin and level the top. Bake for 1 hour, or until risen and firm to the touch. Cool in the tin for 10 mins, then turn out to cool on a wire rack.

Wrap in greaseproof paper and keep for 2 days before slicing (if you can resist it!), as this improves the flavour. To serve, cut into thick slices and spread with butter.

Tip tip for making tea loaf

If you fancy adding some crunch to this tea loaf recipe, add in some nuts like chopped Brazil nuts or hazel nuts.