There's something undeniably comforting about a slice of English Tea Loaf, a time-honored fruit cake that's been gracing British tea tables for generations. This humble yet delicious treat, also known as Yorkshire Tea Loaf or simply Tea Bread, gets its distinctive character from tea-soaked dried fruits and a generous sprinkling of warming spices.
The History Behind the Loaf
Tea loaf emerged during the Victorian era when afternoon tea became a cherished ritual among all social classes. Unlike its richer cousin, the Christmas fruit cake, tea loaf is a lighter, less decadent affair that relies on tea rather than alcohol for moisture and flavor. Its popularity soared because it could be made with simple pantry ingredients and required no fancy equipment.
What Makes It Special
The magic of this loaf lies in its preparation method. Dried fruits are soaked overnight in strong black tea, allowing them to plump up and infuse with the tea's robust flavors. This process not only creates an incredibly moist cake but also imparts a subtle depth that perfectly complements the spices. The result is a deeply satisfying treat that's not too sweet and improves with age.
The Recipe
Ingredients:
- 300g mixed dried fruits (raisins, sultanas, and currants)
- 250ml strong black tea, freshly brewed
- 175g self-raising flour
- 175g light brown sugar
- 1 large egg, beaten
- 1 teaspoon mixed spice
- 1/4 teaspoon ground nutmeg
- Pinch of salt
Instructions:
- The night before baking, place the dried fruits in a large bowl and pour over the hot tea. Cover and leave to soak overnight at room temperature.
- The next day, preheat your oven to 160°C (320°F). Grease and line a 2lb loaf tin with parchment paper.
- In a large mixing bowl, combine the flour, sugar, mixed spice, nutmeg, and salt.
- Add the beaten egg to the soaked fruit mixture (do not drain), then fold this into the dry ingredients until everything is well combined.
- Pour the batter into the prepared loaf tin and smooth the top.
- Bake for 1 hour to 1 hour 15 minutes, or until a skewer inserted into the center comes out clean.
- Leave to cool completely in the tin before turning out.
Serving and Storage
Traditional English Tea Loaf is best served sliced and spread with salted butter. It pairs perfectly with a cup of strong black tea and is ideal for afternoon tea or as a mid-morning snack. The loaf actually improves over the first few days as the flavors develop and deepen. Store it wrapped in parchment paper and foil, and it will keep for up to a week at room temperature.
Tips for Success
- Use strong tea for soaking – Yorkshire Tea or English Breakfast tea work particularly well.
- Don't skip the overnight soaking – it's crucial for achieving the right texture.e
- The mixture should be quite stiff when it goes into the tin
- Don't be tempted to open the oven door during the first 45 minutes of baking
- Allow the loaf to cool completely before slicing to prevent crumbling
This humble tea loaf might not be the most glamorous of bakes, but it's a testament to the British talent for creating simple, satisfying treats that stand the test of time. Whether enjoyed as part of a traditional afternoon tea or as a comforting snack, this tea-soaked fruit loaf continues to charm bakers and tea lovers alike.
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