Apple & spice tealoaf

Apple & spice tealoaf

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(23 ratings)

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Cooking time

Prep: 10 mins Cook: 1 hr, 30 mins

Skill level

Easy

Servings

Serves 10

Perfect with a fresh pot of tea, this looks and tastes just as good as a farmers' market buy

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
416
protein
7g
carbs
50g
fat
22g
saturates
10g
fibre
2g
sugar
36g
salt
0.54g

Ingredients

  • 175g butter, plus extra for greasing
  • 175g light muscovado sugar, plus 1 tsp
  • 3 large eggs, beaten
  • 1 eating apple
  • 1 tsp vanilla extract
  • 200g dried mixed vine fruits
  • 85g ground almonds
  • 1 tsp baking powder
  • 175g plain flour
  • 1 tsp cinnamon
  • ½ tsp ground nutmeg
  • splash lemon or orange juice
  • 1 tbsp marmalade or apricot jam

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Method

  1. Heat oven to 180C/fan 160C/gas 4. Butter a 900g/2lb loaf tin and line with a strip of baking paper, or use a loaf tin liner (see tip, below). Beat together the butter and sugar until pale and creamy, then beat in the eggs one by one. Grate half the apple and mix it into the batter with the vanilla, dried fruit and ground almonds. Mix the baking powder, flour and spices together with a pinch of salt, then fold into the mix until even. Spoon into the tin and level the top.
  2. Thinly slice the remaining apple half, toss with the lemon or orange juice, poke the slices a little way into the batter, then sprinkle with 1 tsp more sugar. Bake for 45 mins, then turn the oven down to 140C/fan 120C/gas 1. Cover the cake with foil, then bake for another 45 mins until a skewer inserted into the middle comes out clean. Cool in the tin.
  3. To finish the cake, melt the marmalade or jam in a small pan, sieve to remove any lumps, then brush it over the cake to glaze the top. Serve cut into thick slices, and spread with a little butter, if you like. Will freeze for up to 1 month.

Recipe from Good Food magazine, May 2009

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Comments

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beckys85's picture

Made this yesterday, easy to make, lovely lightly spiced flavour and moist texture. I didn't have vanilla extract or ground almonds and used caster sugar instead of muscovado and it turned out lovely. Will be making again as it doesn't last long!

satans_lil_sister's picture
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Looks like I'll be making this again! One taste and my brother-in-law requested it for his birthday!
Moist, subtle spicing, didn't need butter, IMHO.

Georgia Catherine Pocock's picture

If this is a "tealoaf", then where is the tea??? A tea loaf is where you soak the fruit in tea, ideally overnight, before adding it to the cake mixture. I suppose the grated apple makes up for no tea in regard of moistness, but it is not a "tealoaf", it's an apple fruit loaf.

nance1's picture
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Absolutely deliciuos i used a cooking apple it was lovely and i shall be making again

jennifer-carmen's picture

This is very simple to make and moist due to the grated apple. It's a very adaptable recipe. I used extra fuit and added glace cherries. All together a good everyday cake. As others have said, it took a good 25mins longer to cook

lindabyrne's picture
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One of my favourite cake recipes ever! I urge everyone to try it. Its beautifully, delicately spiced, the apple makes it lovely and most and its just divine.... I wouldn't change a thing !

nanajan's picture
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MADE THIS CAKE AGAIN, IS JUST DELICIOUS, HAD NO APPLES LEFT SO USED A JAR OF BRAMLEY APPLE SAUCE AND MIXED IT IN, AND IT STILL TURNED OUT A REAL TREAT, YUMMY YUM

eleanormayo's picture
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Lovely and moist texture, but I did use more apple than stated - one and a half grated into the cake with the remaining half on top as per the recipe, but would be tempted to slice a whole apple for the top next time and grate two into the cake. Mine was also rather "well cooked" around the edges, despite following the times so would cook at a lower temperature next time.

kathrynflorence's picture
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made 2 x 1llb versions of this and have frozen one - I didn't have any almond flour so I just put in 200g plain flour instead - seemed to work! I cooked the two cakes for 30 -35 minutes then put the foil on and then cooked for a further 30-35 minutes - perfect! Didn't find it crumbly but really moist and lovely to cut - looks lovely too - will definitely keep recipe and make again! My husband loved it!

juliebahrain's picture
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I didn't have any mixed fruit so just used sultanas and chopped walnuts. I also didn't bother with the glaze. I thought this was more of a cake than a teabread, mine was quite crumbly. Lovely served warm with greek yoghurt or mascapone but just as good cold on its own.

angelica30's picture
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sorry i forgot to rate this recipe.

angelica30's picture
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Lovely and very tasty,the whole family gave this nothing but compliments,definitely a keeper,thanks again g.f.

nanajan's picture
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made this cake today, it was a picture and very delicious ,I did change it a little I used maple syrup as I had no marmalade ,
was yummy yum will make this again for sure

jzneal's picture

This is delicious, I didn't bother with the glaze and didn't have enough almonds but still tasted fabulous. I cooked it for the time stated and it was fine, only problem I had was it is very crumbly and difficult to slice nicely, so just a bit messy to eat but everyone loved it. Will make again.

FlourCoveredGirl's picture
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Excellent cake, simple to make, good flavours and definitely one to have with a cup of tea. Needed more time than stated, but worth the wait.

njs1974's picture
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Lovely cake, I found the timing perfect, made it with 100g of sultanas and 100g raisins. The colour of the inside of the cake was darker than the picture, but it was amazing moist. Would like to make in 1lb loaf tins for church fairs, how would I adjust the timing.

amannion9's picture
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AMAZING. I used three medium eggs and just 100g sultanas instead of the mixed vine fruits and followed everything else to the recipe. It baked in a half hour on the lower temperature as well, definitely didn't need any more time than that. Lovely and moist and packed with cinnamon-y flavour. And the glaze makes it look really nice, will make again soon :)

bookey2712's picture

Yummy Yummy!!!!..................Didn't have same problem as a lot of people with the baking time, actually didn't need as long as recipe at the lower temperature.

Turned out really moist and went down brilliantly at work :0)

mrskvammen's picture
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lovely with a cup of tea!
i couldn't be bothered to line the tin with paper - so i buttered it and used some ground almonds to make a thin layer over the butter. it turned out of the tin instantly and it adds a lovely edge to the cake.
it cooked in 45 plus 30 mins in our oven.
i also just used raisins and apple as the fruit and didn't use the glaze.
i think next time i will use a bit less spice as there is just a touch too much of a spicy after taste for me (though i am pregnant atm so it could be because of that!)

jowalden's picture
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The younger members of our clan don't go for 'whole fruit' on cakes so I made without the topping. We also ate it without any butter and it was still moist and pretty good.
If I'd actually made it as the recipe said it might have been a 4 star.
Cooking time was accurate for my oven.

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