Fruity Fruit Tea Teabread Recipes

MOIST AND FRUITY TEA LOAF

Steps:

• Place the sultanas and raisins in a bowl and pour over the hot tea. Cover and allow to soak up the liquid overnight.
• Preheat the oven to 170°C/325°F. Line a 2lb loaf tin with baking parchment or a loaf tin liner.
• Combine the flour, baking powder, sugar and mixed spice in a mixing bowl and stir together.
• Mix in the melted butter and eggs - using a wooden spoon or spatula.
• Add in the raisins, sultanas and any liquid left in the bowl.
• Stir together until everything is thoroughly combined. It will be a very wet mixture.
• Spoon the mixture into the lined loaf tin, place in the oven and bake for 1 hour - to 1 hour 15 minutes. You'll know it's done when an inserted skewer comes out clean. If you find that the top of the tea bread is starting to look too dark whilst it's in the oven, you can cover it will foil.
• Once cooked, remove from the oven and leave to cool in the tin for 10 minutes. Then remove from the tin and allow to cool completely on a wire rack before slicing and serving.

WELSH FRUITED TEA BREAD RECIPE

Steps:

• Place the dried fruit, sugar, butter, tea and orange juice in a large pan and heat gently until the butter has melted and the sugar dissolved. Leave to cool for 30 mins.
• Preheat the oven to 180°C (350°F, gas mark 4). Grease and line the base and sides of a 900g (2lb) loaf tin with greaseproof paper.
• Sift the flour, mixed spice and a pinch of salt over the fruit mixture and mix thoroughly. Spoon into the lined tin.
• Bake for 1hr 5mins - 1hr 10mins until golden brown and a skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin. Serve sliced and buttered.

TEA LOAF

Steps:

• Mix the sultanas, raisins and orange zest in a large mixing bowl. Pour over the tea and cover the bowl. Leave to sit for a minimum of 6 hours or ideally overnight to allow the dried fruit to soak up all the liquid.
• Heat the oven to 180C/160 fan/gas 4. Grease and line a 900g loaf tin. Add the eggs, flour and sugar to the soaked fruit, ensuring everything is well combined. Spoon the mixture into the tin and place in the centre of the oven for 1 hour 30 mins or until firm to the touch. Leave to cool in the tin for 15 mins before transferring to a wire rack.
• Cut into thick slices and serve with butter. To store, wrap tightly and keep in an airtight container for up to five days. The loaf will taste even better after a few days.

FRUITY TEA BREAD

Steps:

• Sift the flour and salt into a bowl, and rub in the butter.
• Stir in the yeast, spices, sugar, fruit and nuts.
• Add the milk and mix to a dough.
• Turn out onto a floured work surface.
• Knead lightly for 5-10 minutes.
• Cut into 2 equal-sized pieces.
• Shape to fit two 1-pound loaf tins.
• Place in greased loaf tins.
• Cover with oiled polyethylene and leave to rise in a warm place until doubled in size.
• Bake at 425°F for 30-40 minutes.
• Brush with honey to glaze.

FRUITY TEACAKE

Steps:

• Place the dried fruits in a bowl and pour over the hot tea, orange juice and zest. Cover with cling film, then leave for at least 4 hrs or better still overnight.
• Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 2lb loaf tin. Beat together the butter and sugar until creamy, then beat in the egg followed by the flour. Carefully stir through the fruit mixture. Spoon the mixture into the tin, then smooth over the surface with the back of a spoon. Sprinkle all over with a thick layer of demerara sugar.
• Bake for 1 hr or until a skewer inserted into the centre comes out clean. Leave to cool in the tin, then turn out, cut into slices and serve.