Spiced Tea Loaf
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- 200g raisins
- 100g sultanas
- 50g currants
- 100g glacé cherries
- 100g dried apricots, chopped
- 300ml hot strong black tea
- 450g self-raising flour
- 170g brown sugar
- 1-1/2 teaspoon ground mixed spice
- 1 tsp ground ginger
- 2 tbsp marmalade
- 1 large egg
- 3 tbsp honey
Place fruit in a large bowl and pour the hot tea over it. Leave for 24 hours.
Heat the oven to 150 degrees fan-forced. Grease and line a 900g loaf tin.
Sift the flour, sugar and spices into a large bowl, make a well in the centre and add the fruit and tea, marmalade and egg. Mix well. The mixture will look quite dry. Press into the tin and bake for 1-1/2 hours or until a skewer comes out clean. After an hour, check that the loaf is not too dark.
Let the loaf cool in the tin for 10 minutes before turning it out on to a wire rack. Warm the honey in a small pan and brush it all over the loaf.