I'm in America, and this is my first foray into tea loaves, and this was the perfect starter recipe! Make this recipe for afternoon tea, morning tea, or high tea … Watch the video to see step by step instructions. This is to allow the fruits to plump up by soaking up as much of the tea liquid as possible. You will need a loaf tin, mine measures 30cm x 12cm and 8cm deep. In the morning, preheat the oven to 160 C fan-assisted and grease and line two 1-pound loaf tins with baking parchment. This will help distribute the ground tea leaves evenly into the cake batter. I love it, an old family favourite , however I don’t put eggs in mine . Or you can try these alternative recipes such as this Date and Coffee Loaf and this Mixed Fruit and Coffee Spelt Loaf. This was the best Yorkshire Tea Loaf I've ever made and a great hit with everyone who was lucky enough to get a slice. Yorkshire Curd Tart made with Cottage Cheese. Spray a 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. See more ideas about tea loaf, baking, food. For brewing, tea bags or loose leaf tea is fine. I wondered though why it doesn't need butter. There's no need to empty any remaining tea after soaking the dried fruit. Make a pot of tea, using several tea bags or loose leaf tea. You see, they asked me for the tea loaf recipe which I had tweeted about on Lancashire Day back in November- a slightly more luxurious take on traditional tea loaf made, of course, with Lancashire Tea. Allow the loaf to cool completely. That's why it's best to pour the freshly brewed, slightly cooled, tea over the fruit straight away. Made this first time yesterday. It’s an everyday, homey sort of cake of the sort that used to be eaten at tea time most days throughout the land. As an alternative to tea, take a look at my version with coffee and spelt flour. Lancashire Tea got in touch a while back and we did some swapsies. I made this for the first time yesterday and it worked out perfectly! This moist, quick bread has bright flavor from a double dose of lemon, using not only the fruit's juice but zest as well. Or double the strength of tea when you brew it. Good to hear that you were able to bake it in a 2lb loaf tin. People either ate it as is, with Wensleydale cheese or with butter and all loved it. Preheat the oven to 325 degrees F (165 degrees C). It’s a recipe I created based on a Welsh commercial Bara Brith I buy in the local bakery, and after a couple of attempts, I think I’ve perfected the recipe. Pour evenly into the prepared tins and bake for 50 – 55 minutes or until a skewer inserted in the centre comes out clean. Jan 11, 2020 - Explore Lesley peck's board "Tea loaf" on Pinterest. In a separate bowl add the finely ground tea leaves to the flour and incorporate. Add the eggs into the soaked mixed fruit, followed by the sugar. 125ml black tea (made up with one tea bag) 2 … I’ve made this lemon iced tea loaf many times over the years since clipping this recipe out of the Boston Globe newspaper. I used FOUR 3 x 7 Pans (not quite “minis” with parchment all around – (i cut little surrounds) Perfection at 1 hour and 15 minutes for the test Plan ahead as you must soak the fruit overnight prior to baking. Light Brown Sugar or a mix of Light and Dark Brown Sugar. © 2020 by TraditionalHomeBaking This is a moist and fruity loaf that is delicious sliced thinly and buttered, toasted or not as you please. If you do freeze it, please let me know how you get on with it. Are you ready to begin! It conducts heat and could be the reason it was dry on the outside and edges. Put the figs, sultanas, pears, zest and juice of the orange in a bowl, then add the tea. I am also the writer and recipe creator for Traditional Home Baking. You will of course have additional tea flavour with the finely ground tea leaves. Hello Lynn, Grease and line a 900g loaf tin. Making sure there are no air pockets to create freezer burn. Add the egg and flour to the mixture and stir to combine. Servings: 12 slices, approx (1 loaf… Serve with butter and a pot of Yorkshire Tea. Mostly to keep my husband from polishing them off. Cook Time 1 hr 30 mins. Of reading fairy tales from a book my granddad had made me. It would give it a different taste. ? Pour over the cooled loaf. See more ideas about Tea loaf, Cake recipes, Baking recipes. This tea loaf recipe is perfect for my (now) abundant stash of sultanas, and I have used one of my favourite spices – cardamom. I'm pretty sure it will freeze and thaw nicely. I often need to make a fold in the centre to make sure the cake liners fit my tins correctly. Thank you for sharing your recipe on-line ? To store, wrap tightly and keep in an airtight container for up to five days. I made it in a 2lb tin and baked it for 75 mins, it was perfect. I don't think I could eat a slice of Tea Loaf without a good slab of cheese. It may be a Yorkshire thing, which is where I live, but cheese goes really well with fruit cake. Then add sifted flour, bicarbonate of soda and spices and … Add the lemon zest, lemon extract, and whisk to combine. Invite your friends along and enjoy a slice for dessert today, perfect with This tea loaf, or fruit loaf, is a type of cake popular throughout the British Isles and is similar to an Irish Barmbrack or Welsh Bara Brith. ? Hi Lynn, Especially if you plan on freezing it for a while. Jam-packed with plump, moist, sultanas, this tea loaf is as delicious as it is easy to make, and as wonderful today as it was 50+ years ago! This cake has a lovely moist texture, fruity taste, slices beautifully and is delicious spread with butter and served alongside your fave cuppa. It's good to hear how it turned out when baking it in a 2lb loaf tin. To make a moist fruit tea loaf, first place the mixed dried fruit into a heat proof bowl and pour over the freshly brewed Yorkshire Tea. Leave the tea to steep … https://www.chatelaine.com/recipes/recipe-collections/loaf-cake-recipes A delicious moist, fruited tea loaf recipe. Line a loaf pan with baking paper. Read More…. Stir in the beaten egg, flour, spice and nuts. I love the idea of replacing the tea leaves with Allspice. Yes you can. Pour into a lined loaf tin and bake. This recipe uses 2 x 1lb Loaf tins. Soak the sultanas in tea. Preferable overnight. The dried fruit plumps up as much of the tea is absorbed, keeping the loaf moist. Sorry to hear that it didn't rise as much as you would have liked. Girl, no butter. A perfect addition as part of an Afternoon Tea menu. Cut into thick slices and serve with butter. Stick and it is phenomenal ) 2 … pour the cake texture a little flour salt... 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