Earl Grey Tea fruit loaf
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Earl Grey Tea fruit loaf
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Mary Berry's delicious and dense tea-soaked fruit loaf.
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Ingredients
- 350 g raisins currents & sultanas
- 300 ml earl grey tea strongly brewed, hot
- 275 g self-raising flour
- 225 g light muscovado sugar or use any brown sugar, or dark muscovado sugar
- 1 egg beaten, large free-range
Instructions
- Place all the fruit in a bowl and cover it with hot tea. Leave to soak overnight.
- Preheat the oven to 150C/130C Fan and line a 900g/2lb loaf tin 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 the mixture into the prepared tin and smooth out the top.
- Bake for 1¾ hours, or until the cake is risen and is just firm to the touch, but check it after 1¼ hours to see how it is doing. Loosely cover with a piece of tin foil from about halfway through to prevent over-browning if necessary. Leave to cool in the tin for about 10 minutes.
- Turn out the loaf and remove the paper.
- Serve thick slices with a generous spread of butter.
Notes
- Store any leftovers in an airtight container. It can kee for up to 5 days.
- This tea loaf is suitable for freezing.
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