Chris is obsessed with the stuff. If we go to a farm shop or market and he spots tea bread, he's paid for it before I even open my mouth. So I know I'm always going to have a happy husband when I make it at home!
The sultanas and raisins are soaked overnight in the tea - which really plumps them up. The whole bowlful - including the leftover soaking liquor is added to the mix.
👩🍳PRO TIP You can check the cake is cooked all the way through by inserting a skewer into the middle of the cake. If it comes out clean, it's done. If it still has wet cake mixture on, place back in the oven for 10 minute increments, until done. If the cake starts to look like it's going to get too brown on top, then top it with foil to stop it browning further.
Everyday Fruit Cake
Any leftover cake can be wrapped in a layer of parchment, then a layer of foil. It should keep well for a week at room temperature.
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This cake will keep for a week or more wrapped in baking parchment and placed in a sealed container at room temperature (in fact, the cake tastes even better after a day or two).
Old Fashioned English Tea Loaf (dairy Free / Egg Free / Fat Free)
Calories: 246 kcal Carbohydrates: 53 g Protein: 4 g Fat: 3 g Saturated Fat: 2 g Cholesterol: 27 mg Sodium: 22 mg Potassium: 347 mg Fiber: 2 g Sugar: 24 g Vitamin A: 40 IU Vitamin C: 1 mg Calcium: 68 mg Iron: 2 mg
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I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.
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