English Fruit Tea Loaf

A traditional English tea loaf which is amazing warmed with plenty butter on the top. And a nice cup of tea of course. There is no sugar involved, no butter, margarine or oil and no eggs, so you can decide if that classifies as healthy. Either way, it’s superb and incredibly easy to make. This will keep in a tight cake tin for up to 5-days.

Ingredients

350ml hot strong black tea

350g sultanas (you can mix it up with other dried fruit such as apricots and cranberries)

230g self raising flour

2 heaped tsps mixed spice

A pinch of salt

120ml milk (use nut or soya milk to make it vegan)

Grated zest from one orange and one lemon

For the glaze, 1 heaped tablespoon of marmalade

1 - Make the tea by pouring 350ml boiling water over two teabags and leaving to steep for 5-10 minutes. Tip the dried fruit into a mixing bowl, pour over the tea and leave covered preferably overnight or for 2-3 hours if time is against you. 

2 - Preheat the oven to 180C/Gas 160C/GM4. Grease and line a loaf tin.

3 - Tip the flour and spices into a mixing bowl and combine. Pour in the milk, fruit and tea and the orange and lemon zest. Use a spatula to thoroughly combine and then tip into the lined loaf tin.

4 - Place on the middle shelf and bake for 50-60 minutes until a shark knife comes out clean. 

5 - Heat the marmalade in a pan or microwave. Remove the cake and brush liberally over the top. Leave to cool a little before serving with good salted butter.