Cold Tea Loaf Recipes

TEA LOAF

Tea loaf image

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

Time 1h50m

Number Of Ingredients 8

Ingredients

170g sultanas
170g raisins
1 orange, zested
300ml hot strong Earl Grey or Lady Grey tea
2 medium eggs, lightly beaten
250g self-raising flour
200g light soft brown sugar
butter, for greasing, plus extra to serve

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

Super-Easy Tea Loaf image

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

Ingredients

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.

VANILLA TEA CAKE

Vanilla Tea Cake image

This simple loaf cake is wonderful with fresh berries and whipped cream. You may not be able to wait a day for it.

Provided by Martha Stewart

Number Of Ingredients 7

Ingredients

2 cups cake flour, plus more for pan
1/2 teaspoon salt
1 tablespoon baking powder
1/2 pound (2 sticks) unsalted butter, at room temperature, plus more for pan
1 1/2 cups sugar
5 large eggs
2 teaspoons pure vanilla extract

Steps:

Grease and flour a 10-by-5-by-3-inch loaf pan. Line bottom with parchment paper. With rack in center, heat oven to 325 degrees. Place a baking sheet on the rack to heat. Sift together flour, salt, and baking powder.
In an electric mixer with paddle attachment, beat butter on medium speed until light and fluffy, 3 to 4 minutes. Gradually add sugar; beat until creamy. Beat in eggs one at a time. Add vanilla; beat until creamy.
With mixer on lowest speed, gradually add flour mixture. Mix just until incorporated.
Scrape batter into prepared pan; tap on countertop to settle. Place pan on baking sheet in oven. Bake 1 hour to 1 hour and 15 minutes, until cake is golden on top and a tester inserted into center comes out clean.
Let pan cool on a rack for 1 hour. Slide knife around cake to loosen. Invert pan to remove cake, then place upright on rack. When completely cool, wrap tightly in plastic and let stand 24 hours. Serve with fresh mixed berries on the side.

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