Apple & spice tealoaf

Apple & spice tealoaf

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(30 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 a dairy product made from separating whole milk or cream into fat and…

  • 175g light muscovado sugar, plus 1 tsp
  • 3 large eggs, 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, questions and tips

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23rd Jul, 2018
Made this today, used soft light brown sugar and added some mixed peel to the sultanas and raisins. The cake took 30 mins extra to cook and I have a newish oven so will adjust temperature next time, maybe reduce to 140 not 120 for the second 45 min. cook. Looks very good although a little more brown at each end than I would like. I have made it for a charity event so fingers crossed it will be ok! I suppose it's obvious that the Apple should be peeled but for new cooks it might be worth a mention.
Mama Bookworm's picture
Mama Bookworm
15th Sep, 2017
Made this for the first time today and I wasreally pleased with it. I used a mixture of light muscovado sugar and unrefined caster sugar (didn't have enough LMS), forgot to add the cinnamon, nutmeg and juice and used a cooking apple instead of an eating apple. I also stole from the mixed fruit that is soaking in brandy and orange juice for the Christmas cake and pudding. Filled a 2lb tin nicely and by the end of 45 mins was beautifully golden. I'm not particularly fond of marmalade, so just sprinkled some sugar over the batter before putting in the oven. After a further 45 mins at the lower temperature I had a perfect cake, with a delicious crunchy top. Equally delicious warm from the oven or cold. Will definitely make again.
7th Feb, 2016
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
21st Sep, 2015
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.
19th Mar, 2015
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!
10th Sep, 2014
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
9th Jun, 2013
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
Georgia Catheri...
14th Jan, 2013
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.
21st Oct, 2012
Absolutely deliciuos i used a cooking apple it was lovely and i shall be making again
20th Aug, 2012
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


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