Apple & spice tealoaf

Apple & spice tealoaf

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(27 ratings)

Prep: 10 mins Cook: 1 hr, 30 mins


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

  • Freezable

Nutrition: per serving

  • kcal416
  • fat22g
  • saturates10g
  • carbs50g
  • sugars36g
  • fibre2g
  • protein7g
  • salt0.54g
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  • 175g butter, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g light muscovado sugar, plus 1 tsp
  • 3 large egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 eating apple



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 1 tsp vanilla extract
  • 200g dried mixed vine fruits
  • 85g ground almonds
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 175g plain flour
  • 1 tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • ½ tsp ground nutmeg
  • splash lemon or orange juice
  • 1 tbsp marmalade or apricot jam


  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.

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Comments (35)

choccie_123's picture

I won't be making this again. It's ok but I think there are nicer loaf cake recipes. I had trouble cooking this, I think maybe the oven doesn't need turning down at all, just cover with foil. My cake was over 40 mins longer in the oven! I thought it was going to be dry and over cooked at the edges but it was fine. Nothing great

TooMuchMum's picture

My cake came out a lot browner and I thought I had burnt it. No, it was just right and delicious. Going experiment with a little more Apple.

judiper's picture

Absolutely delicious! I was looking for a recipe to use up bramley apples & eggs. I used 2 grated bramley apples but didn't use the nutmeg. I added glacé cherries to the mix and had lots of little bits of dried fruit like tropical mix & cranberries. It didn't take longer than the required cooking time. The cake was really moist so I didn't bother with the marmalade on top, I gave a few slices to workmates and they alol really enjoyed it!

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

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

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

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


eleanormayo's picture

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

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

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

sorry i forgot to rate this recipe.

angelica30's picture

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

nanajan's picture

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

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

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

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 :)


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