Dublin Teacake (Fruit Tea Loaf) is a delicious and easy to make Brack style tea loaf, with no fat, mixed fruit and Yorkshire Tea
Perfect for Cricket Teas, Supper, Elevenses and Afternoon Tea
After a long walk the other morning, I came home and baked two tea loaves for the cake tin, and our weekly Sunday tea tray.
This recipe is called Dublin Teacake, and is a cricket tea favourite in Sessay Cricket Club, North Yorkshire.
It’s a richly fruited tea loaf, fat free, made with strong tea, in this case I used Yorkshire Tea.
Yorkshire Tea is actively engaged in sponsoring English Cricket, and in the past, they have held the Great Cricket Tea Challenge.
This is where they looked for the cricket community’s best bakes, scrummiest sandwiches – plus a signature show-stopping tea break bite.
Currently, they hosting a competition for the tastiest cricket club teas in Yorkshire, with Yorkshire Cricket and Brews on the Boundary.
And, I’m sure that this Dublin Teacake (Fruit Tea Loaf) would be a winner on any cricket tea time table.
This tea loaf is easy to make, with just 6 ingredients, and the option of Glacé Cherries if you want to score a 6!
The recipe I am sharing below makes TWO tea loaves in a 7″ (17.5cms) which are 1 lb tins (450g)
I served this as part of a simple Sunday Tea Tray last weekend, with the option of butter, as well as toast,boiled eggs and strawberries.
This recipe serves 16 people, with a generous 8 slices per tea loaf, and it keeps well too, in a cake tin, for up to a week.
Serve this recipe for your next cricket tea, afternoon tea, school or office lunch box, supper, or for Elevenses.
I hope you enjoy this recipe if you make it, and please do let me know in the comments below, Karen
Ingredients List
- 450g (1lb) dried mixed fruit
- 100g (4ozs) mixed candied peel
- 100g (4ozs) glace cherries (OPTIONAL)
- 225g (8ozs) Demerara sugar
- 1 and 1/2 cups of cold, strong tea, strained if using loose tea (about 180mls/6 fluid ounces)
- 1 egg, beaten
- 450g (1lb) self-raising flour
More Tea Loaf Recipes
Fruit Cake Recipes
- Yorkshire Dales Barm Brack Fruit Cake
- Wartime Eggless Fruit Cake (Vinegar Cake)
- Fruit and Cherry Afternoon Tea Cake
Dublin Teacake (Fruit Tea Loaf) Recipe
Dublin Teacake (Fruit Tea Loaf)
After a long walk the other morning, I came home and baked two tea loaves for the cake tin, and our weekly Sunday tea tray.
This recipe is called Dublin Teacake, and is a cricket tea favourite in Sessay Cricket Club, North Yorkshire.
It's a richly fruited tea loaf, fat free, made with strong tea, in this case I used Yorkshire Tea.
Yorkshire Tea is actively engaged in sponsoring English Cricket, and in the past, they have held the Great Cricket Tea Challenge.
This is where they looked for the cricket community’s best bakes, scrummiest sandwiches – plus a signature show-stopping tea break bite.
Currently, they hosting a competition for the tastiest cricket club teas in Yorkshire, with Yorkshire Cricket and Brews on the Boundary.
And, I'm sure that this Dublin Teacake (Fruit Tea Loaf) would be a winner on any cricket tea time table.
This tea loaf is easy to make, with just 6 ingredients, and the option of Glacé Cherries if you want to score a 6!
The recipe I am sharing below makes TWO tea loaves in a 7" (17.5cms) which are 1 lb tins (450g)
I served this as part of a simple Sunday Tea Tray last weekend, with the option of butter, as well as toast,boiled eggs and strawberries.
This recipe serves 16 people, with a generous 8 slices per tea loaf, and it keeps well too, in a cake tin, for up to a week.
Serve this recipe for your next cricket tea, afternoon tea, school or office lunch box, supper, or for Elevenses.
I hope you enjoy this recipe if you make it, and please do let me know in the comments below, Karen
Ingredients
- 450g (1lb) dried mixed fruit
- 100g (4ozs) mixed candied peel
- 100g (4ozs) glace cherries (OPTIONAL)
- 225g (8ozs) Demerara sugar
- 1 and 1/2 cups of cold, strong tea, strained if using loose tea (about 180mls/6 fluid ounces)
- 1 egg, beaten
- 450g (1lb) self-raising flour
Instructions
- Put the mixed fruit, candied peel, sugar, and cold tea into a mixing bowl and leave overnight - cover with a clean tea-towel.
- Next day, add the beaten egg, and the self-raising flour, and mix well.
- Spoon into 2 x 7" (1lb) greased/or lined laf tins and bake in a slow oven for 1 and half hours, checking after 1 hour.
- Turn out onto wire rack to cool.
Notes
You can test its readiness by inserting a skewer - if it comes out clean, it's baked. Cool in the tin.
A Slow Oven temperature is: 150 to 160 C or 300F to 325F. Gas mark 1-2
Serve buttered with jam, honey or with cheese and apple.
This tea loaf also freezes well - just wrap in baking parchment and then tinfoil, and freeze. To defrost, take the loaf out and leave it to defrost wrapped, as not to dry out.
Nutrition Information
Yield 16 Serving Size 1Amount Per Serving Calories 176Total Fat 1gSaturated Fat 0gUnsaturated Fat 1gCholesterol 10mgSodium 10mgCarbohydrates 42gFiber 2gSugar 35gProtein 3g
fnf online says
I love the connection between traditional baking and local flavors in your Dublin Teacake recipe! How do you think cultural influences shape our understanding of comfort food?