Old-Fashioned English Tea Loaf
This old-fashioned English tea loaf is jam-packed with plump and moist sultanas. It's as delicious as it is easy to make, and as wonderful today as when I first had it 50+ years ago!
strong black tea
(made up with three tea bags or 3 teaspoon loose leaf tea)
(use whatever you have)
wholemeal spelt flour
masala chai spice mix
Soak the sultanas in the tea for at least 6 hours. Overnight is better.
Preheat your oven to 160°C (320°F/gas mark 3).
Place a non-stick loaf pan liner into a 1 kg (2 lb) loaf pan. If you don't have any liners, grease the pan, and line the bottom with baking parchment.
Place the soaked fruit and any tea that's left into the bowl of a stand mixer, along with the sugar and jam. Set the mixer to slowly run. (You can also do this by hand in a large mixing bowl.)
Slowly add the rest of the ingredients, and continue to gently mix for a minute or so, until everything is just incorporated. Don't over-mix or you'll end up with a heavy cake.
Pour the cake batter into the prepared loaf pan, and bang on the counter a couple of times to remove any air pockets and to level the top.
Bake in the centre of the oven for 1¼ hours, until an inserted toothpick comes out clean.
Remove from the oven, and set aside to rest in the pan for 30 minutes before turning out onto a wire rack to cool.
Serve at room temperature with a nice cup of tea!
Store in an airtight container at room temperature for up to a week, or freeze for up to three months.
This recipe was inspired by
Bit of the Good Stuff
. My version is the result of several adaptations until I felt I had the perfect cake!
Old-Fashioned English Tea Loaf https://www.yumsome.com/old-fashioned-english-tea-loaf/