Fruited Irish tea loaf

Fruited Irish tea loaf

Tara Fisher

You’ll need to start this one the day before, I’m afraid, but it’s simple. The use of tea in a fruit loaf isn’t new, but it makes a great cake. This recipe has been in my family for years, which is why we use Yorkshire tea.


Quantity Ingredient
160g sultanas
160g currants
160g raisins
50g diced mixed candied peel
160g demerara sugar
175ml strong yorkshire or earl grey tea
butter, for greasing
65g walnuts
2 eggs
75ml double cream
300g self-raising flour


  1. Put all the dried fruit into a bowl, add the sugar and pour over the hot tea, stir well then cover and leave overnight to infuse.
  2. Preheat the oven to 170°C and lightly grease a 1kg loaf tin, then line it with baking parchment. The butter will help you to do this by making it stick. Roughly chop the walnuts, add them to the fruit and stir well.
  3. Whisk together the eggs and double cream, then stir in the fruit. Sift the flour into the mixture and stir well with a large wooden spoon until it is well combined. Spoon the mixture into the prepared tin and spread the top as flat as you can. Bake in the middle of the oven for 70–80 minutes, until the top springs back when lightly pressed. Check if the cake is cooked by inserting a clean skewer or knife into the centre – if it comes out clean, the cake is ready. If not, bake for a further 10 minutes and check once more.
  4. Remove from the oven and allow to cool before removing from the tin and leaving to cool completely on a wire cooling rack. Serve in slices, buttered, on its own or with some jam, such as strawberry.
James Martin
Saturday Kitchen
slow cooking
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