fruited tea loaf

Ingredients

For the Fruit Soak

• 300g (2 cups) mixed dried fruit (such as raisins, sultanas, currants, dried cranberries, and chopped dried figs or apricots)
• 300ml (1 ¼ cups) freshly brewed strong black tea (such as Earl Grey, English Breakfast, or Assam)
• 50g (¼ cup) dark brown sugar or muscovado sugar
• Zest of 1 fresh orange

For the Cake Batter

• 250g (2 cups) self-raising flour (or 250g all-purpose flour + 1 ½ tsp baking powder + ½ tsp salt)
• 1 large egg , beaten
• 1 tsp mixed spice (or equal parts ground cinnamon, nutmeg, and allspice)
• ½ tsp ground ginger
• 1 tbsp orange juice (freshly squeezed)

Optional Glaze

• 1 tbsp honey or apricot jam mixed with 1 tsp warm water

Instructions

1. In a large heatproof bowl, combine the mixed dried fruit, brown sugar, and fresh orange zest. Pour the freshly brewed hot tea directly over the mixture. Stir well until the sugar dissolves. Cover the bowl with a clean tea towel or plastic wrap and leave it to steep at room temperature overnight (or for at least 8 hours). The fruit will absorb the liquid and plump up significantly.
2. Preheat your oven to 160°C (325°F) standard, or 140°C (285°F) for a fan-forced oven. Lightly grease a standard 9×5-inch (or 2lb) loaf pan and line it with baking parchment, leaving an overhang on the sides for easy removal later.
3. Sift the self-raising flour, mixed spice, and ground ginger together into a separate bowl. Add the beaten egg and orange juice to the soaked fruit mixture (do not drain any remaining tea liquid—it all goes into the batter). Gently fold the flour mixture into the fruit and liquid until just combined. Avoid overmixing to keep the loaf tender.
4. Spoon the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the center of the oven for 60 to 75 minutes. Check at the 50-minute mark; if the top is browning too quickly, cover loosely with a sheet of aluminum foil. The tea loaf is done when a wooden skewer inserted into the center comes out clean or with a few moist crumbs (no wet batter).
5. Remove from the oven. If using a glaze, brush the warm top with the honey or warmed apricot jam immediately. Allow the loaf to cool in the pan for 10–15 minutes, then use the parchment paper handles to transfer it to a wire rack to cool completely.

Nutrition

Calories: ~175 kcal · Protein: 3.5 g · Fat: 0.8 g · Carbohydrates: 39 g Dietary · Saturated Fat: 0.2 g · Fiber: 2.5 g · Sugar: 21 g · Sodium: 110 mg