Yorkshire Tea Loaf With Mixed Spice Cherries And Raisins Recipes

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YORKSHIRE TEA LOAF WITH MIXED SPICE, CHERRIES AND RAISINS



Yorkshire Tea Loaf With Mixed Spice, Cherries and Raisins image

Yorkshire Tea is a black tea blend produced by Taylors of Harrogate, one of the few remaining family tea and coffee merchants in the UK. The company was founded in 1886 by Yorkshire tea merchant Charles Taylor. Needless to say I drink Yorkshire tea at home in France, I bring boxes and boxes of it back from the UK when I travel there! The Yorkshire Tea Loaf was produced by Taylors as a way of using their Yorkshire tea to expand their range. It involves using the choicest fruits which are infused overnight with the tea. This is my take on their famous tea loaf; moist tea infused fruits really make this loaf something special and it is sublime when served with a traditional English cuppa. Serve this tea loaf in thick slices just as it is - although you could also serve it with butter or with a slab of Wensleydale cheese for that authentic Yorkshire experience. (This is an adapted version of the recipe that is posted on the Yorkshire tea website.)

Provided by French Tart

Categories     Breads

Time P1DT1h30m

Yield 1 2 lb cake

Number Of Ingredients 8

200 g raisins
75 g currants
75 g glace cherries
425 ml freshly made yorkshire tea or 425 ml tea, of your choice
75 g soft brown sugar
2 eggs
1 teaspoon mixed spice
270 g self raising flour

Steps:

  • Weigh out the currants and raisins and place into a large bowl. Pour on the hot tea, cover the bowl with plastic wrap and leave to steep for 12 hours or overnight.
  • The next day, the fruit will be very plump and juicy looking. Some tea will still remain in the bowl which is fine.
  • Grease a 2 lb. loaf tin and preheat the oven to 150°C / 300°F.
  • Cut the cherries into halves or thirds, depending on size, and add to the soaked raisins along with the sugar and spice. Stir until mostly dissolved.
  • Add the eggs and mix well until evenly combined.
  • Scatter the flour over the surface of the mixture. Using a wooden spoon, start at the centre of the bowl and beat the flour into the mixture, working your way out towards the edge until everything is well incorporated.
  • Pour the batter into the prepared tin and bake for 1 hour and 30 to 40 minutes until golden brown on top and a skewer inserted in the middle comes out relatively clean (it may still be sticky if you hit a raisin).
  • Allow to cool for 15-20 minutes in the tin before turning out onto a wire rack to cool completely.

FRUITY TEA LOAF



Fruity Tea Loaf image

Found this in a Gooseberry Patch pamphlet sent to me featuring recipes using raisins. I used dried cranberries when I made it instead of raisins. I think any dried fruit would work well, like dried cherries or pineapple. I warmed my slices and used for breakfast with a spread of peanut butter. I used the glaze but can see this being good without it too. The orange flavor added a nice depth to the bread and balanced out the cranberries I used. This can also be made into three 5x3" mini loaf pans.

Provided by HokiesMom

Categories     < 60 Mins

Time 55m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 14

2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup plain yogurt (I used low-fat)
1/3 cup canola oil
2 eggs, beaten
1 teaspoon vanilla extract
1 tablespoon orange zest
6 ounces raisins (I used dried cranberries)
3/4 cup walnuts (optional or use your favorite nut)
3/4 cup powdered sugar
2 -3 tablespoons orange juice

Steps:

  • Preheat oven to 350 and grease a 9x5" loaf pan (can also fit into three 5x3" mini pans).
  • Combine flour, baking powder, baking soda, and salt and then set aside.
  • Stir together sugar, yogurt, oil, eggs, vanilla and zest.
  • Add flour mixture to wet ingredients and stir gently until well mixed (don't over mix or the loaf will be dry). Stir in dried fruit and nuts gently.
  • Pour batter into pan and bake for 45-50 minutes until pick comes out clean (if using mini pans bake 25-30 minutes).
  • Cool on wire rack 10 minutes before turning out.
  • Stir together the ingredients for the glaze - watching the amount of orange juice to make it a nice pourable glaze and not too runny.
  • Drizzle over cooled loaf.

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