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
Time 1h15m
Yield Makes 12 slices approx.
Number Of Ingredients 0
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.
IRISH TEA CAKES
You won't believe how simple it is to make these delicious fruit cakes! Just remember to soak the fruit the night before, ready for a couple of minutes mixing in the morning. This recipe makes two cakes - don't halve the recipe, believe me, you'll want to eat both. If not, eat one and freeze one for later. This recipe is adapted from Irish food writer, Delia Smith's, Irish Tea Bread. (Preparation time does not include soaking fruits overnight.)
Provided by Kookaburra
Categories Dessert
Time 1h25m
Yield 2 cakes
Number Of Ingredients 11
Steps:
- The day before you intend to cook this recipe, place all the fruit and the mixed peel into a large mixing bowl.
- In a medium bowl or large heat proof jug, measure out 275ml of boiling water.
- Jiggle the tea bag around in the water until you have a nice, strong brew.
- Add the sugar to the hot tea and stir until sugar is dissolved.
- Pour tea/sugar mixture over the fruit.
- Cover and leave overnight.
- The next day, set the oven to 170C/325°F.
- Grease two 450g/1lb loaf tins and line the base and sides with baking paper- also known as baking parchment or silicone paper.
- Add the chopped walnuts to the fruit mixture.
- Break the egg into a small dish, add the milk, and beat lightly.
- Add the egg mixture to the fruit mixture.
- Sieve the flour into the fruit mixture then mix well, using a wooden spoon- the mixture may seem dry at first, but keep mixing and it will come together.
- Using a large serving spoon, divide the mixture evenly between the lined loaf tins, then smooth the tops with the back of a spoon.
- Place on the centre shelf of the oven and bake for 1 1/4- 1 1/2 hours until a skewer, pushed through the centre of the cake, comes out clean.
- Be careful not to overcook- test after 1 1/4 hours.
- Remove cakes from oven and turn out immediately to cool on a wire rack.
- Serve warm or at room temperature, sliced and buttered.
Nutrition Facts : Calories 2877.3, Fat 42.9, SaturatedFat 5.2, Cholesterol 107.9, Sodium 2949.9, Carbohydrate 614.8, Fiber 27.4, Sugar 365, Protein 48.1
TEA LOAF
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
Time 1h50m
Number Of Ingredients 8
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
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