This Fat Free Moist Tea Loaf is quite possibly the easiest cake you will ever make. You just soak the fruit overnight. The next morning stir in a beaten egg and flour, cook in the oven and that's it. Another great selling point of this Tea Bread Loaf , is that it has a relatively low amount of sugar at just 50g for the entire loaf. That works out around roughly 1 teaspoon per slice, making it an ideal snack or afternoon treat. The recipe also has no added fat, no butter or lard or oils. Soaking the fruit overnight in tea makes the whole tea loaf quite moist so added fat is not needed.
I make this Tea Bread Loaf about once a week as it's so handy. I love the fact that after soaking the fruit, I can make it in just 5 minutes! Like all dried fruit cakes, it also keeps well for several weeks, although it never lasts that long in my house.
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What is a Tea Loaf?
A Tea Loaf is a traditional British fruit cake, sometimes also called Irish Tea Loaf or Tea Bread Loaf. It's made 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 do all love our tea! Some recipes will call for Earl Grey, which will give it a distinct flavour, but any black tea will do.
The dried fruit is soaked in the tea overnight. This makes the cake nice and moist and plumps up the fruit. Pour over enough tea to just cover the fruit. I've given a guide in the recipe of 150ml of tea. You don't need to pour off any of the tea that remains the next morning. The dried fruit will have absorbed some of the tea, but not all. Cook for about 1 hour and 10 minutes. If it is very moist, it may need a little longer. You will know if the cake is cooked properly by sticking a fork into the middle of your cake. If the fork comes out clean, your tea loaf is cooked.
Recipe Tips and Variations
If you want to spice up your tea loaf, you can add 1 teaspoon of cinnamon or All Spice. You can also add some chopped nuts or even glace cherries for a glace cherry loaf cake. I've kept this recipe simple as I like the fact that after soaking the fruit, I can make it in 5 minutes. You don't need to soak the nuts overnight, just add them along with the egg and flour.
You'll need a 2lb loaf tin and loaf tin liner. I have made this cake so many times that I would say this is a great investment. Making your own cakes is cheaper than buying from a shop and also avoids the plastic. If you don't have loaf tin liners, you can use grease proof paper, but not foil. Foil conducts heat and will make the outside of your fruit cake quite dry. This tea loaf recipe will make 10 - 12 servings.
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.
How to store Tea Bread Loaf
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.
How to make Tea Loaf
The Easiest Fat Free Moist Tea Loaf
- 2lb tin loaf
- 2lb tin loaf liner
- 380 g dried mixed fruit Fairtrade
- 50 g golden caster sugar Fairtrade
- 1 egg organic, large, beaten
- 225 g self-raising flour organic
- 150 ml hot tea traditional black tea, Fairtrade,
- Place the dried mixed fruit & sugar in a large bowl and pour over enough hot tea to just about cover the fruit. Give it a quick stir to dissolve the sugar, cover with a plate and leave overnight.
- 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.
- 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.
Varying the recipeIf you want to spice up your tea loaf, you can add 1 teaspoon of cinnamon or All Spice. You can also add some chopped nuts or even glace cherries for a glace cherry loaf cake. I've kept this recipe simple as I like the fact that after soaking the fruit, I can make it in 5 minutes.
StorageA 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
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.