If you've never tried a slice of English Tea Loaf then you must! It's a delicious tea time cake, and best served alongside a nice cup of tea at around 3pm!
For those of you unfamiliar with tea loaves, you may think it a bit odd to use tea in a cake, however, these types of cakes originate back to wartime days when butter and other dairy products were scarce and pantry ingredients were thus used to make all manner of recipes.
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Traditional Victoria Sandwich Cake Recipe
This doesn't contain any butter or milk, and just a small egg for binding. So on the plus side, if you're watching your weight, this would be a good option!
The cake itself is incredibly easy to make, no fancy mixing, just add all the ingredients as instructed to a bowl and mix well and pop in the oven. We've added walnuts to this recipe.
Feel free to swap the fruits and nuts around to suit what you have in your pantry, just make sure to stick to the weights in the ingredients so you get a good bake.
Traditional Tea Cake With Cinnamon Recipe From Sainsbury's
The cake is not particularly sweet, so if you do have a sweet tooth, feel free to double up on the sugar quantity.
A tea loaf is a traditional sweet English Bread, although it is more like a cake texture than a bread. It contains a variety of dried fruits which are soaked in tea overnight, and then baked and cooled.
It's usual to serve in slices with a spread of butter or a piece of cheese, together with a cup of tea, such as during an Afternoon Tea.
A Victorian Afternoon Tea Guide
Just make sure the tea is strong, and when making it, allow the tea bags to soak in the hot water for an hour or so in order to draw out as much flavor as possible.
This tea loaf is delicious on its own, however, if you're planning on serving this for an Afternoon tea party, we would suggest some Savory Vol Au Vents, English Scones, Cream Filled Chocolate Eclairs and a Classic Victoria Sponge Cake.
The stronger the tea the better. If using tea bags, use around 4 tea bags in the hot water and allow to steep for an hour or so before adding to the fruit.
Penrhyn Bara Brith
6. Transfer the batter to the baking pan and level the top. Place in the oven for around 55 - 60 minutes.
7. Once risen and golden brown on the top, (the top of the cake should be firm to touch) remove from the oven and transfer from the pan on to a cooling rack.
We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!
Victoria Sponge Cake, Afternoon Tea Cake
1. Weigh out the dried fruit and add to a bowl. Add the sugar followed by the hot tea. Mix well and cover, preferably overnight, but at least for 6 hours.
TIP: the stronger the tea the better. If using teabags, use around 4 tea bags in the hot water and allow to steep for an hour or so before adding to the fruit.
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This post is also part of Twinkl’s VE Day Campaign, and is featured in their Best Wartime Recipes to Celebrate VE Day from Home post.To avoid upsetting anyone, or being accused of favouritism, this month’s recipe and the Taste of History will simply be called Tea Bread. The different countries which make up the United Kingdom, each have their own version and within each region there are many ‘original’ recipes! You see why I am so cautious!
In Wales this is known as Bara Brith, in Ireland it is Barm Brack and, as yet the only names I can find for the Scottish version is Fruit Bread or ‘Jock’s Loaf’, but I suspect this latter one isn’t its real name. English recipes seem to be called after the county, town or even village from where each is said to originate.
Afternoon Tea Sandwiches (cucumber, Egg And Cress, Smoked Salmon)
Both the names Bara Brith and Barm Brack, when loosely translated, mean ‘speckled bread’ and this does describe, very accurately, the appearance the dried fruit gives to the finished loaf.
The word Barm can also refer to the froth from fermented ale. As all these breads would have originally been leavened with yeast, it
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