This is a succulent fruit loaf that doesn’t contain any yeast. It’s one of my all time favourites. You don’t need to weigh out anything too accurately so it really is quick and easy to make.
All cup measures are based on the standard 1 full cup, measure as sold here in the UK, i.e. 1 275 ml, half pint cup will hold 4 ounces of flour or half a pint of tea.
If you don’t have any measuring cups, a small coffee mug will do the job just as well, as long as you consistently use the same mug as a measure throughout the recipe.
To make one two pound loaf you will need:
- 2 level measuring cups of sultanas.
- 1 level measuring cup of soft, dark brown sugar.
- a full measuring cup of cold tea.
- 2 heaped measuring cups of self-raising flour.
- 1 large egg.
- Put the fruit, sugar and tea into a large bowl, cover and leave to stand over night.
- The next day, heat the oven to Gas Mark 3, 325 f, 170 c, 150 fan.
Grease and line a two pound, 900 g, oblong, deep sided loaf or bread tin with greased greaseproof, waxed or parchment paper.
It is possible to buy cake tin liners of this size from reputable kitchenware companies, such as www.lakeland.co.uk.
or you can line the tin yourself by placing it upside down on a sheet of paper and scoring round the outside rim, with the point of a knife or scissors.
The surplus paper should pull away and you will be left with a piece that is the right size to fit the inside of the tin.
- Break the egg into a bowl to make sure it is fresh, then whisk it with a fork until smooth.
- Sift the flour and add it to the fruit mixture.
- Add the egg and stir with a wooden spoon until all the ingredients are well combined.
- The mixture will be sticky, of (a very soft dropping consistency) that will fall from the spoon very easily, but please don’t worry if it seems a bit soft at this stage.
- Spoon it into the prepared tin, level the top with a flat bladed knife, and bake just above the centre of the pre-heated oven for one and a half hours.
Although the cake will look lightly golden, to the touch it will feel more like the consistency of a sponge cake. Don’t panic though, it is supposed to be like this as it will become firmer, more like a moist fruit bread when its cool.
Leave it to go completely cold before turning it out of the tin. Store it in an airtight container.
Before you eat it, peel back the paper, slice it, spread each piece with butter or margarine and really enjoy it!
This teabread will keep well in an airtight tin for several days.
This is my variation of a fruit tea loaf that is still made traditionally, in small quantities by hand today, and usually eaten after supper.