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Earl Grey Tea fruit loaf
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Earl Grey Tea fruit loaf

Mary Berry's delicious and dense tea-soaked fruit loaf.

Prep Time
10 mins
Cook Time
1 hr 30 mins
Servings: 1 loaf
Course: Cake
Cuisine: British

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

    Cup of Yum
  1. Place all the fruit in a bowl and cover it with hot tea. Leave to soak overnight.
  2. Preheat the oven to 150C/130C Fan and line a 900g/2lb loaf tin with non-stick baking paper.
  3. 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.
  4. Spoon the mixture into the prepared tin and smooth out the top.
  5. 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.
  6. Turn out the loaf and remove the paper.
  7. 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.