MOIST AND FRUITY TEA LOAF
- Place the sultanas and raisins in a bowl and pour over the hot tea. Cover and allow to soak up the liquid overnight.
- Preheat the oven to 170°C/325°F. Line a 2lb loaf tin with baking parchment or a loaf tin liner.
- Combine the flour, baking powder, sugar and mixed spice in a mixing bowl and stir together.
- Mix in the melted butter and eggs - using a wooden spoon or spatula.
- Add in the raisins, sultanas and any liquid left in the bowl.
- Stir together until everything is thoroughly combined. It will be a very wet mixture.
- Spoon the mixture into the lined loaf tin, place in the oven and bake for 1 hour - to 1 hour 15 minutes. You'll know it's done when an inserted skewer comes out clean. If you find that the top of the tea bread is starting to look too dark whilst it's in the oven, you can cover it will foil.
- Once cooked, remove from the oven and leave to cool in the tin for 10 minutes. Then remove from the tin and allow to cool completely on a wire rack before slicing and serving.
Nutrition Facts : Calories 246 kcal, Carbohydrate 53 g, Protein 4 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 27 mg, Sodium 22 mg, Fiber 2 g, Sugar 24 g, ServingSize 1 serving
Sugar and fat free yummy cake for tea.
Provided by ambertuesday
Yield Makes Loave
Number Of Ingredients 0
- Put the dried fruit into a bowl and pour the tea over, cover and leave overnight (not in the fridge).
- After overnight soaking..Preheat oven to Gas Mark 4. Line or grease a 2lb loaf tin.
- I use a loaf liner for ease
- Sieve the flour into a bowl and add spice if using. Pour over soaked fruit and any juices (remove teabag if using!).
- Add egg and stir well with wooden spoon until all mixed up.
- Spoon into prepared tin and if wished sprinkle over 1tsp of sugar (you don't have to but it gives it a nice crunch and it is only 1tsp!!).
- Put into oven and bake for about an hour, maybe a little more depending on your oven.
- When cooked through, remove from oven and cool on a rack.
- EAT!!! Lovely with butter spread on it. I know that defeats it being fat free but hey ho!!
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
Yield Makes 12 slices approx.
Number Of Ingredients 0
- 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.
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
Number Of Ingredients 8
- 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
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TRADITIONAL "BARA BRITH" TEA LOAF - LAVENDER AND LOVAGE
4.5/5 (28)Total Time 25 hrs 50 minsCategory CakesCalories 129 per serving
- Place all of the dried fruit, dates and ginger into a large jug or bowl, and pour over the hot tea. Cover and allow to soak overnight.
- The next day when you are ready to bake the Bara Brith, pre-heat the oven to 170C/350F/Gas mark 3 and grease and line a 2lb (900g) loaf tin with butter and baking paper.
- Put the marmalade, beaten eggs, melted butter, sugar, spices and the flour into a large mixing bowl and add the tea-soaked dried fruit.
- Mix well with a wooden spoon until everything is amalgamated. Spoon the mixture into the prepared loaf tin and bake in the middle of the oven for 1 and a half hours, until the loaf is well risen and the centre is cooked through. (If the loaf gets too brown whilst cooking, cover it with some foil)
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