Farmhouse “Teacup” Spiced Fruit Loaf
Print recipe
| Serves | 12 slices |
| Prep time | 24 minutes |
| Cook time | 1 hour, 45 minutes |
| Total time | 2 hours, 9 minutes |
| Allergy | Egg, Wheat |
| Dietary | Vegetarian |
| Meal type | Bread, Dessert, Snack |
| Misc | Child Friendly, Serve Cold |
| Occasion | Birthday Party, Casual Party, Christmas, Easter, Halloween, Valentines day |
| Region | British |
| By author | Karen S Burns-Booth |
An old family recipe that was given to my grandmother by the local farmer's wife in rural Northumberland; this delicious low-fat tea loaf is made with hot tea and Demerara sugar for an almost "toffee" like taste. It is studded with fruit and has a subtle orange flavour that is enhanced by the mixed spice. My mum has made this as a last-minute Christmas cake in the past, and it is always popular in the school or work lunch box, as well as for picnics in the summer.
Ingredients
- 450g (1lb) mixed dried fruit with peel
- 175g (6oz) Demerara sugar
- 1 teaspoon mixed spice
- grated zest of 1 orange
- 1 large teacup of hot tea (or 150ml hot tea, of your choice)
- 25g (1 oz) margarine, or butter (I used Stork margarine)
- 1 large free-range egg (beaten)
- 225g (8ozs) SR flour (sieved)
Note
An old family recipe that was given to my grandmother by the local farmer's wife in rural Northumberland; this delicious low-fat tea loaf is made with hot tea and Demerara sugar for an almost "toffee" like taste. It is studded with fruit and has a subtle orange flavour that is enhanced by the mixed spice. My mum has made this as a last-minute Christmas cake in the past, and it is always popular in the school or work lunch box, as well as for afternoon tea and picnics in the summer.
Directions
| Step 1 | Put the mixed fruit, sugar, spice and orange zest into mixing bowl, then pour over the hot tea - cover with a tea towel and leave to soak overnight, or for up to 8 hours. |
| Step 2 | Next day, when you are ready to bake the loaf, grease and line a 2lb loaf tin and pre-heat oven to 150C/300F/Gas Mark 2. |
| Step 3 | Melt the margarine (or butter) and add it to the soaked fruit and sugar mixture, mix well, before adding the beaten egg, and then the sieved flour. |
| Step 4 | Mix well with a wooden spoon and then spoon the mixture into the tin and bake for about 1 and a half hours until firm, risen and golden brown. |
| Step 5 | Allow to cool in the tin for 5 to 10 minutes, before turning out onto a wire rack to cool completely. Serve sliced with butter, honey, jam or marmalade, and store for up to 1 week in an airtight tin. Also delicious when eaten warm. |
| Step 6 | NB: Always use hot tea, as this makes the fruit plump up more. |
