A basic tea loaf or fruit cake 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
Diet: Low Fat
Season: All, Autumn, Spring, Summer, Winter
2lb tin loaf
2lb tin loaf liner
380gdried mixed fruitFairtrade
50ggolden caster sugarFairtrade
1eggorganic, large, beaten
150mlhot teatraditional 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 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.
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.