easy storecupboard tea cake loaf
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STORECUPBOARD TEA LOAF CAKE

Makes 1x 2lb loaf
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes

Ingredients

  • 1 tea bag Earl Grey is nice, fruit tea bags can work too. Whatever you have to hand
  • 250 ml freshly boiled water
  • 400 g dried fruit whatever you can find in your cupboard. I usually do a mix of sultanas, raisins, citrus peel and the obligatory glace cherries.
  • 80 g soft brown sugar light or dark, doesn’t really matter
  • 85 g wholemeal self raising flour
  • 100 g self raising flour
  • 2 tbsp mixed spice
  • 2 eggs beaten

Instructions

  • In a large bowl pour the boiling water over the tea bag and allow to steep for 5 minutes before adding in the fruit. Cover bowl and ideally leave overnight. If you’re pushed for time put the dried fruit, water and tea bag in a saucepan, bring to the boil then leave for 30 minutes.
  • Line a 2lb loaf tin with baking parchment.
  • Add the sugar, flours, spices and eggs to the soaked fruit. The mixture is quite wet at this stage, don’t worry.
  • Bake at 140°c for 1 1/4 hours, or until a skewer comes out clean. Depending on the mix of fruit I’ve used and how long I’ve soaked it for it can sometimes take a bit longer. Just keep an eye on it. Allow to cool in the tin.