Super Easy Tea Loaf Food

EASY FRUIT LOAF

Steps:

• Make 250ml (1 cup) of tea, using tea bags or loose leaf tea. Leave the tea to steep for five minutes - you need a strong brew!
• Pour the hot tea over the dried fruit and leave to soak for 2-3 hours or even overnight.
• Preheat the oven to 170C (325F) or 150C (300F) Fan Setting. Line a 900g (2lb) loaf tin with baking paper or use a cake liner.
• Add the eggs and brown sugar to the soaked fruit (no need to drain any liquid, should any remain in the bowl) and stir to combine.
• Sift in the flour and add cinnamon, tea leaves and orange zest. Mix everything together, making sure no dry pockets of flour remain.
• Pour the batter into the prepared cake tin and level. Bake for about 1 hour or until the cake is risen and a skewer inserted in the centre of the cake comes out clean.
• Lift the cake out of the tin using the baking paper and cool on a wire rack. Top with the orange zest, if using and slice to serve.

ALMOST FAT-FREE BRITISH TEA LOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Oil a loaf pan.
• Combine raisins and tea in a bowl. Steep for about 30 minutes.
• Mix flour, sugar, and allspice together in a second bowl. Add the raisin-tea mixture and egg. Gently combine using a rubber spatula; do not overmix. Scoop mixture into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

EASY YORKSHIRE TEA LOAF RECIPE

Steps:

• Measure fruit and sugar, add your hot tea, cover and leave overnight for best results (if you're not patient like me, do it for 1 hour).
• Pre-heat oven at 150° Fan Oven.
• Grease and baseline a 2 lb tin or 2 x 1 lb tins.
• Stir the flour and egg into the fruit mixture, mix thoroughly, then turn into the prepared tin/s and level the surface.
• Bake in the oven for 1 ½ - 1 and ¾ hours for a 2 lb tin or about an hour for the 1lb tins.
• Leave to cool then slice and top with butter.

BEST LEMON LOAF EVER

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x5-inch loaf pan.
• Whisk flour, salt, baking powder, and baking soda in a bowl. Cream sugar and butter in a separate bowl with an electric mixer. Add eggs, lemon juice, lemon zest, lemon extract, and vanilla; beat until incorporated.
• Pour the egg mixture into the flour mixture; whisk until smooth. Add oil and mix well. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool on a wire rack.
• While the cake is cooling, mix powdered sugar, milk, lemon zest, and lemon extract in a bowl until smooth. Pour over the cooled loaf. Slice up the loaf when the icing sets.

TEA LOAF

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.