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.
Equipment
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.
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.
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
📖 Recipe
The Easiest Fat Free Moist Tea Loaf
Equipment
- 2lb tin loaf
- 2lb tin loaf liner
Ingredients
- 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,
Instructions
- 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.
Notes
Varying the recipe
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.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
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.
Maureen
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 😊
REALMEALDEAL
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!
Kim Ellis
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!
REALMEALDEAL
Thank you. So pleased to hear he's enjoyed this cake recipe
Sylvia
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
Polly F
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.
REALMEALDEAL
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?
Lynn Salmon
Brilliant quick & easy & tasty
Sue
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
REALMEALDEAL
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.
Christine Walton
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
REALMEALDEAL
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.
Christine Walton
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?
REALMEALDEAL
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.
Katherine
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
REALMEALDEAL
Hi Katherine, no you don't need to soak the nuts with the fruit, just add them in with the flour and egg.
Mrs Caroline De Vere
I’ve turned your excellent tea loaf recipe into a gluten free one by using Dove’s SR Flour.
REALMEALDEAL
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
Jenny
Just made this loaf. The best moist fruit bread I’ve made.
Thank you so much for the recipe
REALMEALDEAL
Thank you Jenny, so pleased you liked it
Catherine Horrigan
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.
Sylvia
Tried half quantities was very tasty excellent recipe
Henry Jones
Really nice. Fantastic recipe
Paula Tansley
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.
Giulia Dellamonica-Gaffney
This recipe is so easy to follow. Made it this morning and it tastes amazing.I will be making more. Thankyou.
Deborah Ward
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
REALMEALDEAL
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.
Susan
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!
REALMEALDEAL
Thanks Susan. So glad you enjoying it. We often have it as an after school snack
John Vaughan
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.
Hayley Koumblis
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.
REALMEALDEAL
Thanks Hayley so pleased you liked it. I think cinnamon goes really well & adds nice flavour.