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    Home » Recipes » Lunch & Snacks

    Moist Fruit Tea Loaf (Fat Free)

    Published: May 11, 2020 · Modified: Mar 20, 2023 by REALMEALDEAL ·

    pinterest image for everyday fruit loaf
    pinterest image for Tea Loaf
    pinterest image for Irish Tea Brack recipe

    This Moist Fruit Tea Loaf recipe is quite possibly the easiest cake you will ever make. Just soak the fruit overnight. The next morning stir in a beaten egg and flour, bake in the oven and that's it.

    A great Everyday Fruit cake, it also has a relatively low amount of added sugar and is Fat-Free. Soaking the dried fruit overnight in tea plumps it up and keeps the fruit loaf lovely and moist.

    sliced buttered tea loaf served with tea
    Jump to Recipe Print Recipe

    An easy tea loaf recipe, it's perfect all year round and handy for lunch boxes or as an afternoon snack. It freezes well too so why not make several at once and save on energy costs?

    For more easy sweet snacks try my Soft Flapjacks or Oat Bars or Banana and Cinnamon Muffins, perfect for using up leftover bananas.

    Jump to:
    • What is a Tea Loaf?
    • Ingredients
    • Instructions
    • Variations
    • Substitutions
    • Equipment
    • Sustainability
    • Storage
    • Top tip
    • FAQ
    • Related
    • How to make Tea Loaf
    • 📖 Recipe
    • Reviews

    What is a Tea Loaf?

    A Tea Loaf is a traditional British fruit loaf, sometimes called Irish Tea Loaf, Irish Tea Brack, Tea Bread, Bara Brith, or Everyday Fruit Cake. You make it with dried mixed fruit such as sultanas, raisins, and candied peel and moistened with black tea. I think this is why we consider it a traditional British cake. We all love our tea!

    Ingredients

    labelled ingredients for Tea Loaf
    • Dried Mixed Fruit -a simple mixture of dried sultanas, raisins, currants and candied peel.
    • Golden Caster Sugar - an unrefined soft brown sugar with a golden colour and molasses flavour. It dissolves easily.
    • Self-Raising Flour - Self-Rising (US) is a plain flour with baking powder already added. This will make the Tea Loaf rise.
    • Black Tea - any black tea will do. Some recipes call for Earl Grey, which will give it a distinct flavour, but any black tea will do.

    See recipe card for quantities.

    Instructions

    If you are making more than one fruit loaf, use one bowl for each loaf. Soak the fruit overnight or for around 8 hours.

    mixed dried fruit in bowl

    Place the dried mixed fruit & sugar in a large bowl and pour over the hot tea. Give it a quick stir to dissolve the sugar, cover it with a plate, and leave overnight.

    Fat Free Moist Fruit Tea Loaf cake mixture in bowl

    Pre-heat the oven to 170°C/340°F/gas mark 3. Add the beaten egg and sieve in the flour. Fold the mixture together with a spoon until it is all mixed in.

    Tea Loaf cake mixture in 2lb loaf tin

    Transfer the mixture to a standard 2lb loaf tin, lined with a standard 2lb loaf tin liner. Place on the middle shelf of the oven and cook for 1 hour and 10 minutes. To test if it's ready, insert a fork into the middle of the cake, if the fork is clean - ie no cake mixture is stuck to it, it is cooked. You may need an extra 5 minutes.

    baked tea loaf in tin on cooling rack

    Leave it to cool. Cut into slices to serve. You can also spread the slices with butter.

    Hint: To check if the Fruit Loaf is cooked all the way through, insert a skewer or fork into the centre of the loaf. If it comes out clean, it is cooked. If it has wet cake mixture on it, it needs slightly longer.

    To stop the top of your tea loaf from going too brown, cover it loosely with some aluminum foil or baking parchment.

    Variations

    This is a perfect Everyday Fruit Cake but it's easy to add some additional flavours. Make sure to keep the overall weight of dried fruit etc to 380g / 13oz or your tea loaf will not be moist.

    • Spices - add 1 teaspoon of cinnamon or All Spice
    • Deluxe - add some finely chopped nuts or glace cherries. You don't need to soak the nuts or cherries overnight, just add them along with the eggs and flour
    • Orange zest- add the zest of one orange to the fruit and tea mixture
    • Dried Cranberries - add a slightly tart flavour

    Substitutions

    My Fat-Free Tea Loaf recipe is one of my most popular and has been made thousands of times. These are some of the substitutions and questions readers have used and asked.

    Gluten-Free Flour - readers have successfully substituted self-raising flour for gluten-free self-raising (self-rising) flour. The brand used was Freee Doves Farm Gluten Free Self Raising Flour.

    Sugar - Although there is only a small amount of added sugar for a cake, (50g - the equivalent of 1 teaspoon per slice) the sugar does also help with texture and stops it from being too chewy. However, some readers have successfully used artificial sweeteners as replacements. It's impossible to test the recipe with all the artificial sweeteners available, so I'm just sharing the experiences of readers who've made the recipe here. You should be aware that substituting the sugar with an artificial sweetener will change the texture of the fruit loaf and it won't taste exactly the same. Also, artificial sweeteners are hundreds of times sweeter than sugar so you may not need as much. Readers have tried the recipe with Sucralose and also Lakanto Sweetener which comes as a powdered sugar replacement.

    slices of tea loaf with butter served with tea

    Equipment

    You'll need :-

    • 2lb loaf tin
    • Loaf tin liner or greaseproof paper
    • Large Mixing bowl.

    You can't use aluminum foil in place of greaseproof paper. Foil conducts heat and will make the outside of your fruit cake dry. 

    Sustainability

    The dried mixed fruit, tea, and sugar can all be bought Fairtrade which makes a big difference to the farmers who grow the produce. Because it can be stored for several weeks, you're unlikely to waste any so it makes a great standby.

    Storage

    A Tea Loaf will keep very well stored in an airtight container in your cupboard for about 2-3 weeks. If it starts to go a little dry, you can spread it with butter. It also freezes well. To freeze it, wrap it up well to prevent freezer burn. It will keep for about 6 months. De-frost your tea loaf at room temperature for about 4 hours.

    Top tip

    This Fruit Loaf freezes well and I usually make 2 or 3 at once to save on energy costs then freeze the spare loaves.

    sliced moist tea loaf on plate.

    FAQ

    How can I stop the top of my Tea Loaf from going too brown?

    Make sure to cook your Tea Loaf on the middle shelf of the oven. All ovens vary slightly in temperature which can affect the cooking time. Covering the top of the loaf loosely with greaseproof paper or aluminum foil will stop it from turning too brown.

    When should I take my Tea Loaf out of the tin?

    You can leave it to cool in the tin, then take it out but leave the loaf liner or baking paper on so the edges don't dry out.

    What's the difference between Fruit Cake and Fruit Loaf?

    Both cakes are made with dried fruit. A fruit cake contains butter and is sometimes iced or decorated. A Tea Loaf is traditionally served sliced and spread with butter but a key feature is that the mixture itself contains no butter or fats. This means it keeps longer than a traditional fruit cake. With a Tea Loaf, the mixture is soaked overnight in tea.

    Related

    Looking for other sweet snack recipes like this? Try these:

    • slices of vegan apple and maple syrup flapjack on plate surronded by whole apples and pecan nuts
      Vegan Apple and Maple Syrup Flapjacks
    • banana and cinnamon muffins cooling on wire rack
      Banana & Cinnamon Fairtrade Muffins
    • Soft Chewy Flapjacks with dried fruit cut up on plate and chopping board
      Soft Chewy Fruit Flapjacks with Golden Syrup
    • rice pudding pots topeed with strawberries and blueberries, jam and honey.
      Easy Rice Pudding on the Hob

    How to make Tea Loaf

    📖 Recipe

    buttered slices of fruit tea loaf

    The Easiest Fat Free Moist Tea Loaf

    REALMEALDEAL
    A basic tea loaf or fruit loaf makes a great snack and this one is possibly the simplest cake you will ever make. You will need a 2lb loaf tin and 2lb tin loaf liner
    4.60 from 124 votes
    Prevent your screen from going dark
    Print Recipe Rate this Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 1 hour hr 10 minutes mins
    Soaking time 8 hours hrs
    Course Snack
    Cuisine British
    Servings (Adjustable) 12
    Calories 168 kcal

    Equipment

    • 2lb tin loaf
    • 2lb tin loaf liner
    • Large Mixing Bowl

    Ingredients
     
     

    • 380 g dried mixed fruit Fairtrade available
    • 50 g golden caster sugar Fairtrade available
    • 1 egg large, beaten, organic available
    • 225 g self-raising flour Self-Rising (US) organic available
    • 150 ml hot tea traditional black tea, Fairtrade available

    Instructions
     

    • Place the dried mixed fruit & sugar in a large bowl and pour over the hot tea. Give it a quick stir to dissolve the sugar, cover it with a plate, and leave overnight.
      380 g dried mixed fruit, 50 g golden caster sugar, 150 ml hot tea
    • Pre-heat the oven to 170°C/340°F/gas mark 3. Add the beaten egg and sieve in the flour. Fold the mixture together with a spoon until it is all mixed in.
      1 egg, 225 g self-raising flour
    • Transfer the mixture to a standard 2lb loaf tin, lined with a standard 2lb loaf tin liner. Place on the middle shelf of the oven and cook for 1 hour and 10 minutes. To test if it's ready, insert a fork into the middle of the cake, if the fork is clean - ie no mixture is stuck to it, it is cooked through. You may need an extra 5 minutes.
    • Leave it on a wire rack to cool. Cut into slices to serve. It's also lovely spread with butter.

    Notes

    Varying the recipe

    This is a perfect Everyday Fruit Cake but it's easy to add some additional flavours. Make sure to keep the overall weight of dried fruit etc to 380g / 13oz or your tea loaf will not be moist.
    • Spices - add 1 teaspoon of cinnamon or All Spice
    • Deluxe - add some finely chopped nuts or glace cherries. You don't need to soak the nuts or cherries overnight, just add them along with the eggs and flour
    • Orange zest- add the zest of one orange to the fruit and tea mixture
    • Dried Cranberries - add a slightly tart flavour

    Storage

    A Tea Loaf will keep very well stored in an airtight container in your cupboard for about 2-3 weeks. If it starts to go a little dry, you can spread it with butter. It also freezes well. To freeze it, wrap it up well to prevent freezer burn. It will keep for about 6 months. De-frost your tea loaf at room temperature for about 4 hours.
     

    Nutrition per serving

    Calories: 168kcalCarbohydrates: 38gProtein: 4gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gTrans Fat: 0.002gCholesterol: 14mgSodium: 9mgPotassium: 244mgFiber: 4gSugar: 19gVitamin A: 23IUVitamin C: 0.4mgCalcium: 56mgIron: 1mg

    The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.

    Author REALMEALDEAL
    Tried this recipe?Mention @realmealdealuk or tag #realmealdeal!

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    Reader Interactions

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    1. Linda

      April 11, 2023 at 7:00 pm

      I have made this many times. I now no longer add sugar as find the fruit sweet enough & sometimes add cherries but always mixed spice & cinnamon. Someone had shared this recipe on Twitter , so pleased I found it & your website, love it. Gradually making my way through your recipes.
      Thank you

      Reply
      • REALMEALDEAL

        April 14, 2023 at 12:30 pm

        Hi Linda thank you so much for your kind and helpful comment. So pleased you like the recipe and are enjoying others on my site.

        Reply
    2. Elaine

      March 21, 2023 at 1:27 pm

      This is my go to cake on a weekly basis. You can add and swap anything to it - I’ve added dried cranberries, desiccated coconut, oat milk (when it’s getting a bit dry) and a banana and the cake comes out perfect each time. Great with orange zest. It lasts a week if given the chance and just needs a a quick blast in the microwave to warm it. It’s low in calories and next time round I’m going to add sweetener instead of sugar to reduce that a bit.

      Reply
      • REALMEALDEAL

        March 22, 2023 at 11:30 am

        Thanks so much for letting me know. It's always helpful to hear how readers have adapted the recipe and added in other ingredients. I'd be keen to know how you get on swapping the sugar for sweetener and which one you used. I just updated the recipe with some suggestions from other readers who've tried this.

        Reply
    3. Sue Smith

      March 09, 2023 at 10:32 am

      This couldn’t be easier to make and tastes delicious, I’m trying to lower my cholesterol so having no saturated fat makes this a perfect treat for me. I slice it up, freeze it and take out a slice whenever I want.

      Reply
      • REALMEALDEAL

        March 09, 2023 at 10:44 am

        Thanks Sue, yes it freezes well. I usually make 3 at a time to save on energy costs and freeze 2!

        Reply
    4. Pam

      February 25, 2023 at 1:38 pm

      Good recipes and so easy. Thank you.

      Reply
    5. Pauline

      February 24, 2023 at 12:55 am

      The sugar content is only the amount of added sugar, not the amount in the dried fruit which can be high. Worth a try if you don’t have a serious issue with sugar or fructose.

      Reply
      • REALMEALDEAL

        February 27, 2023 at 10:37 am

        Hi Pauline thanks for your question - the amount of sugar per serving as stated in the nutritional information takes account of all the ingredients, including of course the dried fruit.

        Reply
    6. Sue Fairall

      January 30, 2023 at 4:59 pm

      Fantastic!!!

      Reply
    7. Rita Murray

      December 17, 2022 at 8:39 am

      I was so pleased to find your recipe. I am on a fat free diet so it is great to find a treat I can eat. Thank you.

      Reply
    8. Gina

      December 03, 2022 at 5:08 am

      I made this for my husband, who is diabetic, using sucralose. It was so delicious using cranberries and raisins that I am trying again with the addition of apricots and cinnamon! Thank you for sharing.

      Reply
    9. Anne

      November 29, 2022 at 3:43 pm

      The tea loaf was so easy to make and tasted absolutely delicious

      Reply
    10. Caroline

      November 23, 2022 at 7:26 pm

      Excellent recipe… delicate flavor, wonderful texture and taste

      Reply
    11. Karen

      November 09, 2022 at 12:53 pm

      Thank you for sharing your recipe.

      Can I use 150ml of orange juice as substitute for tea and sugar?

      I’d like my cake more nutty and fruity. Do I need to add more fluid if I want 50g more nuts/fruits?

      Reply
      • REALMEALDEAL

        November 09, 2022 at 1:27 pm

        Hi Karen. Yes you can use some orange juice as a substitute for the tea, but I don't recommend substituting the sugar. Although there is only a small amount of sugar in the recipe (roughly 1 teaspoon per serving) you do need some sugar or the texture of the cake will not be as good and too chewy.

        Reply
    12. Munaza

      November 07, 2022 at 10:51 pm

      Its a perfect recipes for tea cake, we are traditionally tea drinkers like English tea-steeped and with milk and it goes perfectly with afternoon tea, I did however set timer for 45 mts and from then on kept an eye on it. Oh and I also added 1/2 cup of walnuts to my fruit paired so well.

      Reply
    13. Maureen

      October 05, 2022 at 6:51 am

      Omg this is delicious and so easy! I’ve just made it and have already had 3 slices….it’s so moist, I added mixed spice as well as cinnamon, this will be getting made on the regular 😊

      Reply
      • REALMEALDEAL

        October 05, 2022 at 11:34 am

        Thanks so much Maureen! If you're making these on a regular basis, try making 3 at once to save on energy costs. They freeze well so it's very easy!

        Reply
    14. Kim Ellis

      May 08, 2022 at 5:39 pm

      My husband was astonished to have a very high cholesterol level and loves a bit of cake! So I was delighted to come across this super simple recipe - absolutely delicious and keeps him on track whilst not denied the treat. Many thanks for the inspiration!

      Reply
      • REALMEALDEAL

        May 09, 2022 at 10:33 am

        Thank you. So pleased to hear he's enjoyed this cake recipe

        Reply
    15. Sylvia

      April 27, 2022 at 4:40 pm

      Just made this loaf it’s delicious added 50grams cranberries reduce the mixed fruit to 230grams added 1/2 teaspoon each of mixed spice cinnamon nutmeg plus 50grams chopped nuts added 5 mins extra cooking time will be on my regular baking list thanks for a great easy low fat low sugar tea loaf

      Reply
    16. Polly F

      March 18, 2022 at 11:58 am

      Was quite disappointed. Came out very dark even though I used white sugar, and 150mls of tea was nowhere near enough fluid, so I’m still searching for my goto recipe.

      Reply
      • REALMEALDEAL

        March 22, 2022 at 10:54 am

        So sorry you were disappointed & I'll try & help troubleshoot this for you. Ovens can sometimes vary in temperature. Is it possible your oven is too hot? I presume you mean the cake was too dark on top. If you want a lighter colour then you could cover it with foil whilst cooking. The 150ml of tea has been teated lots of times (see all comments below) so I'm not sure why it didn't work out for you. Did you use a 2lb loaf tin?

        Reply
    17. Lynn Salmon

      March 03, 2022 at 10:34 pm

      Brilliant quick & easy & tasty

      Reply
    18. Sue

      February 13, 2022 at 11:05 am

      I think there is too much fruit because it’s very dry. I know it’s a healthy recipe but personally you need some fat and less fruit

      Reply
      • REALMEALDEAL

        February 14, 2022 at 12:51 pm

        Thanks Sue, the recipe should come out moist and it's been tried and tested lots of times. Is it possible it was left in the oven for too long or that your oven temperature was too high? Sorry it didn't work out for you.

        Reply
    19. Christine Walton

      December 10, 2021 at 8:53 am

      Hello again! We're still loving this tea loaf and I'm planning to spice it up a bit for an alternative to Christmas cake. I was also thinking of baking the recipe as individual buns - would 15mins at 160° in a fan oven do the trick? Thanks

      Reply
      • REALMEALDEAL

        December 10, 2021 at 3:06 pm

        Hi Christine, so pleased you are still enjoying the recipe and what a great idea to spice it up for Christmas. For the indivudual buns, I can't give you an exact time as I don't know how big they are. However, after 15 minutes, insert a fork or skewer into the middle and if it comes out clean, they are cooked. If not, just place them back in the oven and keep checking. Don't leave the oven door open whilst you are checking them as you need to keep your oven at a constant temperature. Hope this helps.

        Reply
    20. Christine Walton

      September 28, 2021 at 8:36 am

      I've just made this tea loaf for the first time but it won't be my last. Even Hubby (who isn't a great cake fan) asked for a bigger slice next time!

      Just one question - I'm not a baking expert so this may sound ridiculous to those who are - DO I NEED THE SUGAR?

      Reply
      • REALMEALDEAL

        September 28, 2021 at 10:38 am

        Hi Christine, I'm so pleased you enjoyed this tea loaf & even your hubby! With regards to the sugar, the answer is yes you do need the sugar. Although this recipe does have a LOW amount of sugar compared to other cakes and works out at roughly just 1 teaspoon per serving, the sugar does more than just sweeten the cake. It also helps with the texture of the cake and stops it being too chewy. Thanks for a great question though.

        Reply
    21. Katherine

      September 04, 2021 at 7:52 am

      Hi, this recipe looks great can’t wait to try it. If I add some nuts should I soak them in the tea too?
      Thanks
      Katherine

      Reply
      • REALMEALDEAL

        September 04, 2021 at 4:08 pm

        Hi Katherine, no you don't need to soak the nuts with the fruit, just add them in with the flour and egg.

        Reply
    22. Mrs Caroline De Vere

      May 03, 2021 at 12:03 pm

      I’ve turned your excellent tea loaf recipe into a gluten free one by using Dove’s SR Flour.

      Reply
      • REALMEALDEAL

        May 03, 2021 at 4:08 pm

        Thanks so very much for sharing this. For anyone else, this is the name of the flour
        Freee by Doves Farm Gluten Free Self Raising White Flour

        Reply
    23. Jenny

      April 18, 2021 at 12:48 pm

      Just made this loaf. The best moist fruit bread I’ve made.
      Thank you so much for the recipe

      Reply
      • REALMEALDEAL

        April 20, 2021 at 10:05 am

        Thank you Jenny, so pleased you liked it

        Reply
    24. Catherine Horrigan

      April 13, 2021 at 7:55 pm

      This cake is amazing. So easy to make, very tasty, and I can’t believe it’s fat free. I used Earl Grey tea to soak the fruit, as I have a box full to use up.

      Reply
    25. Sylvia

      April 13, 2021 at 11:44 am

      Tried half quantities was very tasty excellent recipe

      Reply
    26. Henry Jones

      February 16, 2021 at 5:57 pm

      Really nice. Fantastic recipe

      Reply
    27. Paula Tansley

      January 30, 2021 at 1:21 pm

      Loved this easy recipe, I wanted something to eat instead of biscuits and I love a fruit cake.

      Added cinnamon and just perfect thank you.

      Reply
    28. Giulia Dellamonica-Gaffney

      January 17, 2021 at 1:43 pm

      This recipe is so easy to follow. Made it this morning and it tastes amazing.I will be making more. Thankyou.

      Reply
    29. Deborah Ward

      December 07, 2020 at 4:14 pm

      Hi been making this for years and I’m looking to make this as this years Xmas cake, I have brought pre soaked fruit for the first time and not sure if I need to soak it any further as it might not be as moist.
      Any tips you can give me would be appreciated

      Reply
      • REALMEALDEAL

        December 07, 2020 at 9:08 pm

        Hi so great question. Firstly I should say that I've never bought pre-soaked fruit so I don't know what it is like. I imagine that soaking it again would do no harm. The fruit plumps up quite nicely when it is soaked and it can only absorb so much moisture. The texture of this cake is a little different to a traditional xmas cake as this version has no fat in it. It is still a really tasty fruit cake. Are you going to add in anything like cherries and ice it as well? Would love to know how it turns out, please do let me know & good luck.

        Reply
    30. Susan

      November 13, 2020 at 3:51 pm

      I made this cake this morning after soaking the fruit overnight and we are now enjoying it as an after school snack. It is really light and delicious. Will definitely be making this again! So easy and yummy!

      Reply
      • REALMEALDEAL

        November 13, 2020 at 4:08 pm

        Thanks Susan. So glad you enjoying it. We often have it as an after school snack

        Reply
      • John Vaughan

        January 09, 2021 at 8:57 pm

        This is often called Bara Brith. I’ve made it for years. Very simple and moreish. I’d no idea it lasted weeks. Days at most here. Mary Berry’s recipe has way too much sugar in and this is much better. I sometimes use an apple cinnamon tea bag and some chopped apple as a change but builders tea is best.

        Reply
    31. Hayley Koumblis

      November 11, 2020 at 9:23 pm

      I’m always on the hunt for healthy snacks for my ever growing children so thought I give this recipe a go. Not only was it quick and simple, it really was delicious. A big hit with everyone! I chose to add a touch of cinnamon which worked really well.

      Reply
      • REALMEALDEAL

        November 12, 2020 at 9:56 am

        Thanks Hayley so pleased you liked it. I think cinnamon goes really well & adds nice flavour.

        Reply

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    Hi, I'm Claire I want to inspire you to Eat and Live Sustainably. I love to cook and I've loads of easy recipes to help you on your way.

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