Yorkshire Tea Loaf With Mixed Spice Cherries And Raisins Food
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
YORKSHIRE TEA LOAF WITH MIXED SPICE, CHERRIES AND RAISINS
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
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
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
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.
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
CARDAMOM TEA LOAF
This scented Finnish recipe is spiced with cardamom and cinnamon. Made rich from the eggs, butter and sour cream. This is more a bread then a sweet cake. Enjoy it for breakfast or dessert with a nice cup of coffee or tea.
Provided by Rita1652
Categories Breads
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Grease and flour a loaf pan.
- Combine dry ingredients in a bowl and set aside.
- Beat eggs and sugar together until creamy. Add dry ingredients and mix until combined. Mix in sour cream and melted butter.
- Pour batter into prepared pan, baking until done, about an hour.
- Cool in pan for 15 minutes, then turn out onto rack and finish cooling.
- Dust with powdered sugar.
Nutrition Facts : Calories 280.2, Fat 17.8, SaturatedFat 10.4, Cholesterol 98.3, Sodium 438.3, Carbohydrate 25.5, Fiber 0.9, Sugar 5.9, Protein 5.1
BRACK - TEA LOAF
Make and share this Brack - Tea Loaf recipe from Food.com.
Provided by Tulip-Fairy
Categories Dessert
Time 1h10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix together the dried fruit, sugar and hot tea.
- Cover and leave overnight.
- Add the egg beat well, then stir in the flour.
- Grease a 1-lb loaf tin; line the base with greaseproof paper.
- Place the mixture into the tin and bake for about 1 ½ hours at 160c (fan).
- Always use hot tea so the sugar dissolves and the dried fruit swells more easily.
- Prep time doesn't include soak time.
Nutrition Facts : Calories 2954.5, Fat 9.3, SaturatedFat 2.4, Cholesterol 211.5, Sodium 3027.3, Carbohydrate 713.4, Fiber 24.3, Sugar 449.3, Protein 44.1
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