Mary Berry Tea Loaf Recipes
MARY'S TEA TIME CAKE
An everyday cake, simple to make. Full of tea-soaked fruit, it slices beautifully and keeps well in an airtight tin or wrapped in foil.
Provided by Mary Berry
Categories Dessert
Time 3h30m
Number Of Ingredients 6
Steps:
- Put the dried fruit and sugar in a bowl and pour over the hot tea.
- Leave to soak overnight, or if you are in a hurry for two hours.
- Heat the oven to 150C/130C fan/gas 2
- Line a 900g/2lb loaf tin with baking parchment or use a loaf tin liner
- Add the flour, lemon zest and beaten egg and stir with a spoon till mixed through.
- Bake for 11/4 to 11/2 hrs or until it is well risen, firm to the touch and a skewer inserted in the centre comes out clean.
- Leave to cool in the tin for 10 minutes then turn out onto a wire rack to cool.
- Peel of the baking paper or liner and serve sliced with or without butter
Nutrition Facts : Carbohydrate 54 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 14 mg, Sodium 10 mg, Fiber 3 g, Sugar 33 g, Calories 233 kcal, UnsaturatedFat 2 g, ServingSize 1 serving
TEA LOAF
Enjoy a classic, fruity cake, packed full of plump tea-infused sultanas and raisins. Slice it into thick wedges and spread with salted butter for a satisfying treat
Provided by Esther Clark
Categories Afternoon tea
Time 1h50m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 279 calories, Fat 1 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.31 milligram of sodium
SUPER-EASY TEA LOAF
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.
Provided by ScarlettKitsune
Time 1h15m
Yield Makes 12 slices approx.
Number Of Ingredients 0
Steps:
- Put 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.
- Pre-heat the oven to 150°C, or 180°C if your are not using a fan assisted oven.
- Add 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.
- Scoop the mixture into a greased 2lb loaf tin and bake for 45 minutes to an hour.
- If 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.
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