Super-Easy Tea Loaf
- Preparation and cooking time
- At least 1 hour's soaking time
- Makes 12 slices approx.
Four basic ingredients make this the easiest bakes in my repertoire. There's no fat in it, and it's super-thrifty using store cupboard ingredients. A bake sale staple.
- 160g / 1 cup dried fruit (currents and cranberries work well together)
- 250 ml / 1 cup tea (I like to use Earl Grey)
- 250g / 1 cup caster sugar
- 250g / 2 cups self-raising flour
- (optional) 1 tsp ground ginger
- STEP 1Put the dried fruit and tea in a bowl and leave to soak for a few hours. I usually do this the night before or in the morning before work.
- STEP 2Pre-heat the oven to 150°C, or 180°C if your are not using a fan assisted oven.
- STEP 3Add the sugar and flour to the tea and fruit mix, and the ground ginger if you choose to include it. Stir well until thoroughly combined.
- STEP 4Scoop the mixture into a greased 2lb loaf tin and bake for 45 minutes to an hour.
- STEP 5If you prick the cake with a cocktail stick and it comes out clean, it is ready. Leave the loaf to cool in the tin for at least 20 minutes. After that, run a knife along the outer edge of the loaf to loosen it and tip it onto a cooling rack.