Cold tea fruit cake

This is the quickest and easiest fruit cake you'll ever make and it tastes great! Slice and serve with butter or freeze for a quick grab-n-go snack. Fruity Tea Cake Ingredients: 2 cups cold tea 2 cups mixed dried fruit 2 cups SR flour Method: Soak the fruit in the cold tea for 10 minutes. Beat in the self-raising flour. Pour into a greased and baking paper lined loaf tin. Bake at 180 degrees for 30 - 35 minutes or until a skewer inserted into the centre comes out clean. Let stand in tin for…

Tea loaf recipe, that is great for those on a low calorie diet. This easy to make moist tea loaf means you can have a small slice without the guilt.

Mary Berry’s Tea Bread is made with mixed dried fruit, cold strained black tea, dark soft brown sugar, self-raising flour, and eggs. This easy tea bread recipe creates a delicious snack that takes about 1 hour and and 30 minutes to prepare and can serve up to 10 people. This Tea Bread Recipe Is From Fast Cakes Cookbook by Mary Berry

Our tea loaf recipe is easy to make and is best served with a generous helping of butter. This tea loaf recipe combines Rooibos tea bags, mixed dried fruit and sweet brown sugar together to make a delicious cake that is complete with a generous helping of butter – the perfect afternoon treat. This recipe serves 10-12 people and will take around 1hr and 15 mins to make and bake. #classictealoaf #tealoafrecipe #easytealoafrecipe #classiccakes #classiccakerecipes #classiccakesandbakes

This Irish tea brack recipe is packed with juicy plump tea-soaked fruit infused with zesty orange and perfect with a cup of tea!

A delicious fruity loaf cake, moist with rich tea-soaked fruit and a warming hint of mixed spice. This tea bread is fat-free and low in sugar. Delicious served hot or cold.

My persimmon cake looks like an apple cake, but it is the quintessence of the season: it has the colour of rustling leaves with vibrant accents of sliced persimmons.

This Fruit Tea Loaf recipe also known as Tea Bread or Teacake is perfect served as part of an Afternoon Tea. The fruit is soaked in hot tea, to help plump up the fruit and infuse the flavour of tea. I used Whittard Earl Grey Loose Tea Pouch. Not only does this make for a fruity and flavoursome cake, best …

This loaf is simplicity itself, and all you have to remember is to soak the fruit the night before you want to make it; it is very moist and it keeps well ~ it's also wonderful when toasted after a few days. It's a real comfort bake, a warm cosy tea loaf with an impeccable heritage in British tea-time baking ~ tea has often been used to soak fruit for all manner of cakes and quick breads ~ it plumps the fruit up and makes the cake moist and fragrant with a subtle tea flavour.

This is a great cake to make to enjoy on a Sunday afternoon with a cup of tea. By soaking the currants and sultanas overnight in tea makes this Tea Loaf Cake moist and sweet. If you want instead of using normal breakfast tea you can use earl grey tea, chai tea or whatever your favourite tea is!