MARY'S TEA TIME CAKE
An everyday cake, simple to make. Full of tea-soaked fruit, it slices beautifully and keeps well in an airtight tin or wrapped in foil.
Provided by Mary Berry
Categories Dessert
Time 3h30m
Number Of Ingredients 6
Steps:
- Put the dried fruit and sugar in a bowl and pour over the hot tea.
- Leave to soak overnight, or if you are in a hurry for two hours.
- Heat the oven to 150C/130C fan/gas 2
- Line a 900g/2lb loaf tin with baking parchment or use a loaf tin liner
- Add the flour, lemon zest and beaten egg and stir with a spoon till mixed through.
- Bake for 11/4 to 11/2 hrs or until it is well risen, firm to the touch and a skewer inserted in the centre comes out clean.
- Leave to cool in the tin for 10 minutes then turn out onto a wire rack to cool.
- Peel of the baking paper or liner and serve sliced with or without butter
Nutrition Facts : Carbohydrate 54 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 14 mg, Sodium 10 mg, Fiber 3 g, Sugar 33 g, Calories 233 kcal, UnsaturatedFat 2 g, ServingSize 1 serving
YORKSHIRE TEA LOAF
A delicious moist, fruited tea loaf recipe. The fruit is soaked overnight in Yorkshire tea. Often served on its own or with Wensleydale cheese. A perfect addition as part of an Afternoon Tea menu. It may be a Yorkshire thing, which is where I live, but cheese goes really well with fruit cake.
Provided by Lynn Hill
Categories Afternoon Tea
Time 5h5m
Number Of Ingredients 6
Steps:
- In a large bowl, add the freshly made tea to the mixed dried fruit. Cover and set aside for a minimum of 4 hours, ideally overnight, to allow all the goodness of the tea to soak into the fruits.
- In the morning, preheat the oven to 160 C fan-assisted and grease and line two 1-pound loaf tins with baking parchment. I use cake liners.
- Add the eggs into the soaked mixed fruit, followed by the sugar. DO NOT remove any of the remaining liquid. Mix thoroughly.
- Add the finely ground tea leaves to the flour and incorporate before adding this into the fruit mixture. Mix thoroughly.
- Pour evenly into the prepared tins and bake for 50 - 55 minutes or until a skewer inserted in the centre comes out clean. Remove from oven.
- Leave in the tins to cool completely before turning out.
Nutrition Facts : Calories 304 kcal, Carbohydrate 69 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 36 mg, Sodium 26 mg, Fiber 5 g, Sugar 40 g, ServingSize 1 serving
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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